Roasted Red Pepper Hummus

Hide Video
Roasted Red Pepper Hummus
Play Video

Hummus is a traditional Middle Eastern dip. Serve with whole wheat pita bread or fresh vegetables.

Yields: Makes 2 cups


1 1/2 cups cooked or canned chickpeas, rinsed and drained

1/2 cup roasted red bell peppers packed in water, drained

3 green onions, sliced

1/4 cup freshly squeezed lemon juice

1 T tahini

3 garlic cloves

1 tsp ground cumin

1/2 tsp ground black pepper

1/4 cup bean cooking liquid or vegetable broth (optional if needed)

Salt to taste

PER SERVING: 80 calories; 2.1 g fat; 0.3 g saturated fat; 23.3% calories from fat; 0 mg cholesterol; 3.9 g protein; 12.5 g carbohydrate; 1.4 g sugar; 2.8 g fiber; 32 mg sodium; 36 mg calcium; 1.6 mg iron; 23.5 mg vitamin C; 299 mcg beta-carotene; 0.4 mg vitamin E


Place the chickpeas, red peppers, green onions, lemon juice, tahini, garlic, cumin, and pepper in a food processor or blender and process until smooth. Add the bean cooking liquid as needed to facilitate processing and achieve a smoother consistency.

Stored in a covered container in the refrigerator, leftover Roasted Red Pepper Hummus will keep for up to 3 days.

Additional Tips

Try replacing the roasted red peppers with sun dried tomatoes, garlic and pine nuts, jalapeno and cilantro or kalamata olives. Use this recipe in Veggies in a Blanket.