← Back to Search Results
Middle Eastern, mediterranean
Hummus with Roasted Red Peppers Recipe-8441

Photo by: Mark Shapiro
Comments: 0


This versatile spread has many applications. Serve it as an appetizer with sliced vegetables, as a dip for crackers or in a pita. It can be stored, tightly covered, in the refrigerator for 3 or 4 days.

Yield: Makes 1¼ cups (300 mL)


  • 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed (see Notes), or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained
  • ¼ cup (50 mL) tahini
  • ¼ cup (50 mL) freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • Half roasted red bell pepper, peeled and thinly sliced (see Notes)
  • 1 tsp (5 mL) ground cumin
  • ¼ tsp (1 mL) salt, or to taste
  • Water, optional


1. In food processor or blender, combine chickpeas, tahini, lemon juice and garlic and process until smooth.

2. Add roasted red peppers, ground cumin and salt and process until smooth. If you prefer a creamier consistency, add water, 1 tbsp (15 mL) at a time, processing until the desired texture is achieved.

3. Transfer to an airtight container and refrigerate for at least 2 hours or overnight.


Hummus with Black Olives: Substitute ½ cup (125 mL) chopped pitted kalamata olives for the red pepper.

Lemony Hummus: Substitute 1 tbsp (15 mL) grated lemon zest for the red pepper.


Because can sizes vary, we provide a range of amounts for beans in our recipes. If you’re using the larger size, you may want to adjust the seasoning by adding a pinch of cumin and salt.

You can use bottled roasted red bell peppers in this hummus or roast your own (see Roasted Bell Peppers).

© 2005 Maxine Effenson Chuck and Beth Gurney

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1/4 cup.

201kcal (10%)
91mg (9%)
25mg (42%)
20mcg RAE (1%)
0mg (0%)
431mg (18%)
1g (5%)
8g (12%)
3mg (15%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-sweet-life The Sweet Life
by Kate Zuckerman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?