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Roasted Red Pepper Hummus

roasted red pepper hummus

Hummus is an Israeli staple - served as a dip at almost every meal. There are various versions of store-bought, but it's worth while to make it yourself.

  • Duration
  • Prep Time
  • 4-6Servings


  • 1 (15-ounce) can garbanzo beans (chick peas), drained and rinsed
  • 1 roasted red bell pepper
  • ⅓ cup tahini (sesame paste)
  • juice of 1-2 lemons, to taste
  • 2 garlic cloves, peeled
  • 2 teaspoons ground cumin
  • Salt, to taste
  • 12 tablespoons water


1. Puree ingredients in the bowl of a food processor with a fitted blade, adding water through the feeding tube to make a thick, fluffy spread.

2. Season with salt and additional cumin. 

Tips: Store in the refrigerator for up to 1 week.


  • If you have the juice that accumulated from the roasted peppers, add to the ingredients in the food processor and puree.
  • Hummus can also be made by mashing the ingredients together using a fork or a potato masher. This yields a rusticstyle version that is thick and fluffy but not as smooth.
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