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Roasted Red Pepper Hummus

Print Recipe
Creamy hummus infused with roasted red peppers.
Course Appetizer
Cuisine American
Prep Time 10 mins
Total Time 10 mins
Servings 3 cups
Calories 641
Author Michelle


  • ½ cup tahini
  • ¼ cup extra-virgin olive oil
  • 28 ounce canned chickpeas, rinsed well and drained
  • 1 cup roasted red peppers rinsed and patted dry
  • 1 clove garlic minced
  • 1 teaspoon salt
  • Pinch of cayenne pepper
  • 3 tablespoons lemon juice
  • Minced parsley to garnish


  • Whisk the tahini and olive oil together in a small bowl or measuring cup; set aside.
  • Process the chickpeas, red peppers, garlic, salt and cayenne in a food processor until almost completely ground, about 15 seconds, scraping down the sides of the bowl as needed. With the machine running, add the lemon juice and process for 1 minute. Scrape down the sides of the bowl, then begin processing again and with the machine running, add the tahini mixture and continue processing until the hummus is smooth and creamy, scraping the bowl as necessary, about 15 seconds.
  • The hummus can be stored in an airtight container (or in a bowl covered with plastic wrap) in the refrigerator for up to 3 days. Garnish with parsley before serving.


Nutritional values are based on one cup


Calories: 641kcal | Carbohydrates: 47g | Protein: 20g | Fat: 44g | Saturated Fat: 6g | Sodium: 2164mg | Potassium: 648mg | Fiber: 14g | Vitamin A: 310IU | Vitamin C: 29.5mg | Calcium: 168mg | Iron: 5.5mg