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Roasted Red Pepper Hummus

It's a good idea to keep some basic pantry items around during the summer months for those last minute appetizers.  Making your own Roasted Red Pepper Hummus is easy if you have a food processor to combine all the ingredients into a smooth thick dip! It makes a wonderful dip for veggies, chips and also makes a great spread for wraps.

  • 1 15 ounce / 540 ml canned chick peas  (drained but reserve just a bit of the liquid to adjust consistency of the dip at the end)
  • 2 large roasted red peppers  * (roast your own or buy them in a jar)
  • juice of 1 small lemon
  • 2 tablespoons olive oil
  • 2 tablespoons tahini (found near peanut butter on grocery shelves)
  • 2 cloves minced garlic
  • 1/2 teaspoon cumin
  • dash - 1/4 teaspoon cayenne pepper  
  • 1/2 teaspoon salt (taste it first and adjust)
  1. Dice the peppers and reserve a rounded tablespoon for garnish. 
  2. Combine all the ingredients in a food processor or blender.  A food processor will work best unless you have a good quality blender.
  3. Process until the dip is smooth.
  4. Serve chilled with chips or veggies.

* Roasting your own Peppers is very easy. Simply line a cookie sheet with foil and arrange peppers. Place under the broiler, turning peppers occasionally until the skin has blistered and partly turned black. Place in a glass bowl and cover with plastic wrap, allowing them to steam and cool (about 15 minutes). Slip off the peel, slice in half and discard seeds.  


  1. Thank you! I love this stuff and cannot wait to make it at home with my homegrown red peppers!

  2. I love hummus and must try adding the roasted pepper - yum!

  3. This looks very similar to my recipe and it always turns out great! I found two hints which help give the hummus a smooth texture. One is to heat the chick peas before processing them. I often cook my own chick peas overnight in a crockpot. The second is to mix all of the remaining ingredients in another bowl or large measuring cup before adding them to the processed chick peas.