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roasted red pepper hummus in white ramekin with pretzel chips

Roasted Red Pepper Hummus

You will be surprised how easy it is to make this red pepper hummus and it's much better than any pre-made hummus you buy at the grocery store.
Course Appetizer
Cuisine Mediterranean
Prep Time 5 minutes
Total Time 5 minutes
Servings 16
Calories 71kcal
Author Ryan Beck


  • 1 (15 oz can) chickpeas (rinsed and drained)
  • ¼ cup tahini
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¾ cup jarred roasted red peppers


  • Add everything except the red peppers to the food processor. Puree to make smooth, about 45 seconds to 1 minute. 
  • Add roasted red peppers and puree until mixed in. Add water if needed to reach desired consistency in tablespoon increments. Serve immediately or store in fridge until ready.


  • Use a food processor, not a blender to make the hummus. The wider base is just better for homemade hummus.
  • No need to soak dried chickpeas overnight as canned chickpeas work just as well.
  • Use quality tahini as it lends to the flavor of the hummus.
  • Take it easy on the garlic. One garlic clove is enough. You don't want it to overpower the hummus.
  • Reserve the liquid from the canned chickpeas and use in place of water to get the consistency you want.


Serving: 1tablespoon | Calories: 71kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 274mg | Potassium: 148mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 17.3mg | Calcium: 30mg | Iron: 0.7mg