Roasted Red Pepper Hummus Recipe
- 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
- 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.
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.
Reviews for Roasted Red Pepper Hummus
"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."
"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!"
"A real family favorite. I always use smoked Olive oil. Liquid Smoke would work equally well, just go light."
"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."
"Love this hummus! I cannot get the texture perfect but everyone has loved it!"
"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."
"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 :-)"
"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."
"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"
"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."
"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..."
"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!"
"Delicious! Great combination of flavors and a truly Mid-Eastern flair!"
"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."
"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!"
"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!"
"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!"
"This is the best hummus by, far I have ever made, great flavor. Will be making this recipe again and again. Thank you!!!!!"
"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."
"I've made this several times. We think it tastes better the second day."
"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!"
"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."