Easy Roasted Red Pepper Hummus Recipe

4.5 8 7
Easy Roasted Red Pepper Hummus Recipe
Easy Roasted Red Pepper Hummus Recipe photo by Taste of Home
Publisher Photo

Easy Roasted Red Pepper Hummus Recipe

Read Reviews
4.5 8 7
Publisher Photo
“I didn’t like hummus until I discovered this recipe," writes Heidi Pronk of Hudsonville, Michigan. "The fresh lemon and garlic create a wonderful burst of flavor.”
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/3 cup lemon juice
  • 5 teaspoons olive oil
  • 2 sprigs fresh parsley, stems removed
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon coarsely ground pepper
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup roasted sweet red peppers, drained
  • 1/4 cup sesame seeds, toasted
  • Pita breads, warmed and cut into wedges

Directions

In a food processor, combine the first eight ingredients. Cover and process until blended. Add beans and red peppers; cover and process until smooth.
Transfer to a small bowl; stir in sesame seeds. Serve with pita wedges. Yield: 3 cups.
Originally published as Roasted Red Pepper Hummus in Simple & Delicious July/August 2008, p31

Nutritional Facts

1/4 cup: 107 calories, 5g fat (0 saturated fat), 0 cholesterol, 280mg sodium, 13g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1/3 cup lemon juice
  • 5 teaspoons olive oil
  • 2 sprigs fresh parsley, stems removed
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon coarsely ground pepper
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup roasted sweet red peppers, drained
  • 1/4 cup sesame seeds, toasted
  • Pita breads, warmed and cut into wedges
  1. In a food processor, combine the first eight ingredients. Cover and process until blended. Add beans and red peppers; cover and process until smooth.
  2. Transfer to a small bowl; stir in sesame seeds. Serve with pita wedges. Yield: 3 cups.
Originally published as Roasted Red Pepper Hummus in Simple & Delicious July/August 2008, p31

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Reviews forEasy Roasted Red Pepper Hummus

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MariahL User ID: 6035998 159124
Reviewed Jan. 9, 2014

"Would have liked the hummus to be a little thicker. I will probably just save time and continue buying pre-made hummus."

MY REVIEW
amypee User ID: 6378581 157552
Reviewed Jan. 19, 2013

"Wow! I make hummus all the time, and we thought we loved it until I made this recipe! Absolutely fantastic I love the little bit of heat it gives off, the flavours are incredible. Thanks for Sharing!!"

MY REVIEW
amypee User ID: 6378581 88224
Reviewed Jan. 19, 2013

"Wow! I make hummus all the time, and we thought we loved it until I made this recipe! Absolutely fantastic I love the little bit of heat it gives off, the flavours are incredible. Thanks for Sharing!!"

MY REVIEW
monica80 User ID: 3734739 174932
Reviewed Apr. 10, 2012

"very good..i like it more thick,so i might add a little less olive oil next time...i didn't have fresh parsley or sesame seeds on hand and still came out great!"

MY REVIEW
FACSteacher User ID: 759865 177918
Reviewed Mar. 24, 2012

"This recipe was certainly easy! I did leave a little of it plain, w/o the roasted red peppers, and it was good as well. I had second graders try this and most of them liked it! It's very creamy with great flavors."

MY REVIEW
micheleclow User ID: 6777152 104962
Reviewed Feb. 8, 2012

"This was absolutely delicious. I didn't have any parsley or sesame seeds and it still came out great."

MY REVIEW
karinpastry User ID: 5772376 161885
Reviewed Feb. 15, 2011

"Oh my god so yummy. I did not bother chopping anything and added the zest of 1 lemon & it's juice. Also key is when you are cooking use Kosher salt. When you are baking use your table salt. I'm telling you your taste buds will thank you!"

MY REVIEW
nngerman User ID: 2527510 113622
Reviewed Mar. 13, 2010

"This is a great recipe. It tastes just like the hummus that is sold at our local grocery store in the deli. The second time I made this, I reduced the lemon juice to 1/4 cup, as 1/3 cup was a bit strong for me. I never added the sesame seeds. I didn't have those on hand. It is a great alternative to sour cream based dips."

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