Search thousands of recipes reviewed by home cooks like you.

Easy Roasted Red Pepper Hummus

Easy Roasted Red Pepper Hummus

MARBALET

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 908 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KRICKYR
194
12/23/2005

Excellent recipe. I hesitated to purchase the huge jar of tahini at $5+, but now have confidence that it will get used up just from this recipe alone. I only added about 3 tablespoons fresh lemon juice, and it's perfect. By the way, garbanzo beans and chickpeas are the same thing.

KELLYJ
184
12/9/2003

This is awesome!! It gets better after sitting in the fridge. I attempted hummus one other time with a yucky mess...this is THE recipe for great hummus. It's basic, quick, and very flavorful. While my kids (2yrs & 5yrs) thought it was too garlicky, I thought it was exactly right (it also mellows a little after a day or two)Also, I don't buy tahini (since I can never find small amounts) I just toasted sesame seeds until fragrant (not browned) and whipped them into a paste with 1 tsp. oil and used that for my recipe. This will be a staple in our house.

Baker-@-Heart
168
6/27/2004

This was wonderful! Made a few small changes though: only added 1 clove of garlic, reduced lemon juice to 2 tablespoons, subbed in 2 tablespoons of extra virgin olive oil for the tahini (I had none), and used chickpeas in place of the garbonzo beans. After that there was no reason to season with salt and pepper because it was perfect. Great recipe!