Roasted red pepper hummus

4 servings
12 min
15 min
Very Easy


Number of serving: 4
1 can (19 oz) chickpeas (about 2 cups), rinsed and drained

1 large roasted red pepper, diced, skin and seeds removed

2 tbsp Greek yogurt or sour cream

2 tbsp lemon juice

1 tsp ground cumin

salt and pepper to taste

2 drops of Tabasco (optional)

2 tbsp fresh dill, minced

1/4 cup cilantro, minced


  • Puree the chickpeas, roasted pepper, yogurt, lemon juice, and cumin in a food processor or in a medium-sized bowl using an immersion blender.
  • Taste and adjust salt, pepper and lemon juice.
    Add Tabasco at this point if using.
  • Stir in fresh herbs.
  • Variations:
    Add 2 tbsp of olive oil, pouring it in slowly while the hummus purees.
    Add up to 4 tbsp to achieve the consistency you like.
  • Add garlic, starting with 1 clove.
    Taste before adding a second.
    Much will depend on the size of the clove and your personal preferences.
  • If fresh garlic is too strong, add half a bulb of roasted garlic.


Roasted Red Pepper Hummus, photo 1Roasted Red Pepper Hummus, photo 2Roasted Red Pepper Hummus, photo 3Roasted Red Pepper Hummus, photo 4Roasted Red Pepper Hummus, photo 5


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