Simple Roasted Red Pepper Houmous

    10 min

    This houmous is easy to make and best enjoyed at room temperature. You can make it ahead, just be sure to let is sit at room temperature for awhile before serving. Use your own roasted red pepper, or jarred.

    319 people made this

    Serves: 2 

    • 2 cloves garlic, minced
    • 1 (400g) tin chickpeas , drained
    • 5 tablespoons tahini paste
    • 5 tablespoons lemon juice
    • 8 tablespoons chopped roasted red peppers
    • 1/4 teaspoon dried basil

    Prep:10min  ›  Ready in:10min 

    1. In an electric food processor, combine garlic, chickpeas, tahini and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Serve.

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    Reviews in English (275)


    Excellent recipe. I hesitated to purchase the huge jar of tahini at $5+, but now have confidence that it will get used up just from this recipe alone. I only added about 3 tablespoons fresh lemon juice, and it's perfect. By the way, garbanzo beans and chickpeas are the same thing.  -  23 Dec 2005  (Review from Allrecipes US | Canada)


    This is awesome!! It gets better after sitting in the fridge. I attempted hummus one other time with a yucky mess...this is THE recipe for great hummus. It's basic, quick, and very flavorful. While my kids (2yrs & 5yrs) thought it was too garlicky, I thought it was exactly right (it also mellows a little after a day or two)Also, I don't buy tahini (since I can never find small amounts) I just toasted sesame seeds until fragrant (not browned) and whipped them into a paste with 1 tsp. oil and used that for my recipe. This will be a staple in our house.  -  14 Aug 2002  (Review from Allrecipes US | Canada)


    This was wonderful! Made a few small changes though: only added 1 clove of garlic, reduced lemon juice to 2 tablespoons, subbed in 2 tablespoons of extra virgin olive oil for the tahini (I had none), and used chickpeas in place of the garbonzo beans. After that there was no reason to season with salt and pepper because it was perfect. Great recipe!  -  27 Jun 2004  (Review from Allrecipes US | Canada)