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Roasted Red Pepper Hummus

My son taught me how to make hummus, which is a tasty and healthy alternative to calorie-filled dips. Fresh roasted red bell peppers make it special. —Nancy Watson-Pistole, Shawnee, KS
  • Total Time
    Prep: 30 min. + standing
  • Makes
    3 cups

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
  • Optional: Fresh vegetables, pita bread or assorted crackers

Directions

  • 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 vegetables, pita bread or crackers as desired.
Nutrition 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.

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Reviews

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Average Rating:
  • Kasha
    Nov 26, 2019

    a keeper

  • tnea
    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
    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
    May 26, 2014

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

  • lauripobanz
    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.

  • mastersonv
    Jul 9, 2013

    No comment left

  • Izzyabster
    Apr 28, 2013

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

  • GlutenFreeBachelor
    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.

  • jamerbuddy
    Nov 14, 2012

    No comment left

  • billieboy57
    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 :-)