Spicy roasted red pepper hummus

Gail Herbest


Quick and easy, may be made up to 3 days early and refrigerated, bring to room temperature before serving.


★★★★★ 3 votes

15 Min


Add to Grocery List

  • 1 can(s)
    15 oz garbonzo beans, drained
  • 1 jar(s)
    7 oz, roasted red peppers, drained
  • 3 Tbsp
    lemon juice
  • 1 1/2 Tbsp
  • 1 clove
    garlic minced, or 2 teaspoons preminced
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    cayenne pepper (may use 1/2 tsp if you like it spicy
  • 1/4 tsp
  • 1 Tbsp
    chopped parsley

How to Make Spicy roasted red pepper hummus


  1. In a blender or food processor, puree garbanzo beans, peppers, lemon juice, tahini, garlic, cumin. cayenne and salt. using long pulses, until mixture is fairly smooth, scraping the sides as needed
  2. Transfer to a serving bowl and refrigerate for at least one hour, garnish with chopped parsley

Printable Recipe Card

About Spicy roasted red pepper hummus

Course/Dish: Other Appetizers, Dips, Spreads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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