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Roasted Red Pepper Hummus

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Roasted Red Pepper Hummus


(Public for All)

A simple hummus dip. Easy and always a favorite. This is what I get asked to make more than anything else.


  • 1 large red pepper
  • 2 cans chick peas (garbanzo beans) 15oz each
  • 1 T Tahini or Olive OIl
  • 1/4 cup lemon juice
  • 1-2 roasted garlic cloves (to taste)
  • Salt (to taste)
  • 1 t ground coriander
  • 1 t cumin


<p>To roast the red pepper, cut in half, remove stem, ribs, &amp; seeds. Rub lightly with olive oil and lay open side down on a lightly oiled cookie sheet. Set oven to broil and place in the middle rack of your oven.</p> <p>Alternatively, grill open side up on a gas grill until blackened.</p> <p>Or, rub with olive oil, wrap loosely in tin foil, and place directly over barbecue coals.</p> <p>One blackened, submerge in a bowl of cold water and rub the skin with your fingers. The blackened skin will begin to flake and peel off. All of the blackened skin must be removed.</p> <p>Once skin is removed, slice the red pepper into strips or squares for easier processing. Blot dry on a paper towel.</p> <p>The Hummus: In a food processor place the chick peas, roasted garlic, tahini, coriander, salt and cumin. Blend until smooth. Hummus may be thick or lumpy.</p> <p>Add all of the roasted red pepper to the processor and process until fully incorporated.</p> <p>Hummus may be lumpy or overly thick. If consistency needs to be adjusted for personal preference, add small, equal parts of water, olive oil, and lemon juice, processing throughout until desired consistency.</p>






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Brandon Iain


Brandon Iain

Influences: My family

Location: Portland, Oregon

Favorite Piece of Cooking Equipment: My knives or my Master Chef All Clad pots

Favorite Recipes:

What else?