Roasted Red Pepper Hummus

Francine Lizotte


Smooth and creamy, this homemade hummus is so good, so healthy and so full of flavor, you won't be buying it at the store anymore!


☆☆☆☆☆ 0 votes

3 cups
5 Min
Food Processor


  • 1 can(s)
    (19 oz.) chickpeas, drained and rinsed
  • 6 oz
    jarred roasted red peppers, juice reserved
  • 3 Tbsp
    freshly squeezed lemon juice
  • 1 1/2 Tbsp
  • 2 large
    cloves garlic, pressed
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    cayenne pepper, or to taste
  • 1 pinch
    ground himalayan sea salt
  • 1 tsp
    extra virgin olive oil
  • 1 Tbsp
    fresh parsley, chopped

How to Make Roasted Red Pepper Hummus


  1. In a food processor with a blade attachment, combine chickpeas, roasted red peppers, lemon juice, tahini paste, garlic, cumin, cayenne, salt and oil. Pulse for about 60 seconds and then process until smooth, 1 to 2 minutes. If hummus is too thick or still has tiny bits of chickpeas, slowly add 1 to 3 tbsp. reserved juice until consistency is reached.
  2. Transfer hummus into a serving bowl and refrigerate for at least 1 hour. Finely chopped a1 tbsp. roasted red peppers. Make a small well in the middle, add chopped red peppers and sprinkle with chopped parsley. Serve with pita bread, pita chips, crackers or crudités.
  3. Note: Store hummus in an airtight container and refrigerate up to one week.
  4. To view this recipe on YouTube, click on this link >>>>

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