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Roasted Red Pepper Hummus

 Roasted Red Pepper Hummus
“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.”
12 ServingsPrep: 30 min. + standing


  • 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


  • 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.
  • 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.
  • Transfer to a serving bowl. Serve with pita bread and crackers.

2 of 2

Roasted Red Pepper Hummus (continued)

Directions (continued)

  • Garnish with additional beans if desired. Yield: 3 cups.
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.