Roasted Red Pepper Hummus Recipe
Roasted Red Pepper Hummus Recipe photo by Taste of Home
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Roasted Red Pepper Hummus Recipe

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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.”
TOTAL TIME: Prep: 30 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + standing
MAKES: 12 servings


  • 2 large sweet red peppers
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1/3 cup lemon juice
  • 3 tablespoons tahini
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled
  • 1-1/4 teaspoons salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
  • Additional garbanzo beans or chickpeas, optional

Nutritional Facts

1/4 cup: 113 calories, 5g fat (1g saturated fat), 0 cholesterol, 339mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
  3. Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.
Originally published as Roasted Red Pepper Hummus in Light & Tasty December/January 2008, p35

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tnea User ID: 7878350 261736
Reviewed Feb. 24, 2017

"Like this recipe very much for it was much better than store bought (although I did use a jar of red peppers) This is a keeper."

zamboni_chick User ID: 5797332 155166
Reviewed Nov. 17, 2014

"This is wonderful! So much better than store bought. I added a little real maple syrup & 18 year old balsamic vinegar to it & it was perfect!"

GailJay User ID: 644383 110382
Reviewed May. 26, 2014

"A real family favorite. I always use smoked Olive oil. Liquid Smoke would work equally well, just go light."

lauripobanz User ID: 33298 158470
Reviewed Mar. 2, 2014

"I tried this recipe as printed, except for the coriander as I don't care for it. A few tweaks later and my son and I loved it. I used one red and one yellow pepper, exchanged lime juice for the lemon (or a combination is good) 2 T. tahini, 2 T. olive oil and drizzle in 1 more if needed for processing, and a 1/2 tsp. salt. We eat it with mini tortilla chips."

Izzyabster User ID: 3672352 170697
Reviewed Apr. 28, 2013

"Love this hummus! I cannot get the texture perfect but everyone has loved it!"

GlutenFreeBachelor User ID: 7205022 80351
Reviewed Mar. 29, 2013

"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."

billieboy57 User ID: 6639952 174266
Reviewed Sep. 6, 2012

"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 :-)"

wwicks User ID: 1184792 110379
Reviewed Aug. 12, 2012

"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."

maddogslayer29 User ID: 6784278 170695
Reviewed Aug. 11, 2012

"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"

Jewels503 User ID: 6664445 169471
Reviewed Apr. 26, 2012

"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."

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