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

Roasted Red Pepper Hummus Recipe

Publisher Photo
“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

Ingredients

  • 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 (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.

Directions

  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

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.

Reviews for Roasted Red Pepper Hummus

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 26, 2014

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

MY REVIEW
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.

MY REVIEW
Reviewed Apr. 28, 2013

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

MY REVIEW
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.

MY REVIEW
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 :-)

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