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“My son taught me how to make hummus, which is a great alternative to calorie-filled dips," says Nancy Watson-Pistole of Shawnee, Kansas. "This recipe is simply delicious. Fresh roasted red bell peppers make it really special.”
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1/4 cup (calculated without pita bread, crackers or additional beans) equals 113 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 339 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Roasted Red Pepper Hummus in Light & Tasty December/January 2008, p35
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Reviewed on Apr. 28, 2013 by Izzyabster
Love this hummus! I cannot get the texture perfect but everyone has loved it!
Reviewed on Mar. 29, 2013 by GlutenFreeBachelor
I made this with Yellow Bell Peppers and halved the recipe. I was in a hurry, and so left out the cumin and coriander. They were in the back of the cabinet, and I was pressed for time. I also seeded and cut the pepper in half before placing it cut side down on a baking sheet instead of leaving it whole, and only broiled it until it was partially blackened, the center top of each half, and then peeled them. I suppose it's only a relative of the original recipe, but it's tasty all the same. It's definitely delicious on a cheddar cheese sandwich.
Reviewed on Sep. 06, 2012 by billieboy57
I bought a jar of roasted red peppers, to me it was a lot easier then fussing with roasting fresh. I added tamari, curry and carmalized onions and garlic, it was a huge hit :-)
Reviewed on Aug. 12, 2012 by wwicks
I made this for a party, and it was very well received. The recipe makes a large batch. I'll probably only make a half batch in the future.
Reviewed on Aug. 11, 2012 by maddogslayer29
We make this at work in our collage kitchen it is excellent and everyone loves it instead of that paste u use we use seasme oil it is excellent love it
Reviewed on Apr. 26, 2012 by Jewels503
I made this for a lunch pitch in and work and it was a big hit! Everyone loved it and was asking me for the recipe. I will definitely make this one again.
Reviewed on Apr. 18, 2012 by stwood64
Excellent! Love the flavors. I used bagged garbanzo beans that I soaked and boiled.My kids love it and will definitely make again, and again...
Excellent! Love the flavors. I used bagged garbanzo beans that I soaked and boiled.
My kids love it and will definitely make again, and again...
Reviewed on Jan. 15, 2012 by becky66
I have made this recipe a number of times, and it never seems like enough! Great flavor and healthy on top of it - a real winner!
Reviewed on Jan. 12, 2012 by eghaz
Delicious! Great combination of flavors and a truly Mid-Eastern flair!
Reviewed on Feb. 01, 2011 by jkgasser
I can never understand why people don't try the recipe before they decide to change it. Perfect just the way it is! I have changed recipes, but always try them first.
Reviewed on Dec. 28, 2010 by veggie04
I didn't use the peppers because I didn't have them. Omitted the salt and curry powder. I added 1 tablespoon of chives (because I love them) and about 1-1/2 tsp of water so it wasn't so thick. Added Kalamata olives to top it off when serving, Yummy!
Reviewed on Dec. 22, 2010 by ShawneeNancy
I just found this page with my recipe and am thrilled to find other people who love this recipe! I now serve the hummus with sandwich thins cut into wedges as they are low-fat. Also suggest drizzling olive oil over the top and sprinkling with cayenne pepper - it makes a gorgeous dish served in a white bowl. Thanks for your comments!
I just found this page with my recipe and am thrilled to find other people who love this recipe! I now serve the hummus with sandwich thins cut into wedges as they are low-fat. Also suggest drizzling olive oil over the top and sprinkling with cayenne pepper - it makes a gorgeous dish served in a white bowl.
Thanks for your comments!
Reviewed on Dec. 17, 2010 by juicyfruit007
Sooo pleased to have hummus success at last with this recipe! I did have to leave out the curry & coriander as I didn't have those. Also reduced the salt by 1/4 tsp, which didn't hurt it a bit. Will make again!
Reviewed on Sep. 13, 2010 by cdBIRD
This is the best hummus by, far I have ever made, great flavor. Will be making this recipe again and again. Thank you!!!!!
Reviewed on May. 05, 2010 by jennhumiston
I looked everywhere and couldn't find tahini so I used more olive oil instead. This recipe had a bit too much curry powder in it for me I will probably only due 1/2 teaspoon next time. I also added a little cayenne pepper for a kick.
Reviewed on Mar. 02, 2010 by joedebfry
I've made this several times. We think it tastes better the second day.
Reviewed on Jan. 03, 2010 by amberc1980
Excellent. I had to add some water b/c I don't have a food processor; I just use my blender. Didn't have curry, so substituted some turmeric instead. Turned out great!
Reviewed on Oct. 27, 2009 by Jeeper
Yummy!
Reviewed on Oct. 22, 2009 by brendadsnyder
I have made this recipe several times. My family loves it and I also have my co-workers loving it as well. It is a great healthy alternative to the fatty dips.
Reviewed on Jan. 06, 2009 by NKW5592
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