Oct 302016

Roasted Red Pepper Hummus

Here’s a variation on on of our favorite things: hummus. The roasted peppers blend perfectly into this recipe and crate an exciting variation of our standard Garlic Hummus.

Serve this on a platter at a party or in a bowl for Sunday afternoon snacking. It goes perfectly with or Homemade Crunchy Pita Chips or your favorite finger food vegetables. Or spread on sandwiches for a tasty flavor boost.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, food processing
Garden Candy Basics - fundamental vegucation for everybody!



  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice (about 3 tablespoons)
  • 1 (15 oz) cans chickpeas, drained and rinsed.
  • 3 garlic cloves, roasted (see note)
  • 1/2 cup roasted red peppers, chopped plus some for garnish. (jar variety is fine or roast your own)
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • salt


  1. Put lemon juice and tahini into food processor. Blend for 20-30 seconds.
  2. Put remaining chickpeas, peppers, oil, salt and cumin in food processor.
  3. Pulse to blend until well incorporated. For a thinner hummus you can add a little water, two tablespoons at a time.
  4. Add more lemon juice or salt to taste.
  5. Tansfer to serving dish and garnish with the tablespoon of chopped peppers.
  6. Top with a drizzle of olive oil.

Garden Candy Recipe Jar orangeNote: No roasted Garlic on hand? Do this: Preheat broiler. Bake garlic under broiler for about 10 minutes brown all over and soft. Let cool. Peel.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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