Red pepper houmous

    15 min

    This is a fantastic and tasty snack for anyone. My toddler loves to dip things in it or to have it as a snack on a tortilla or cracker. It's great as a dip for vegetables and crackers, or used as a spread on wraps and sandwiches.

    53 people made this

    Serves: 12 

    • 1 (400g) tin chickpeas, drained, liquid reserved
    • 2 tablespoons tahini (sesame seed paste)
    • 1/2 large lemon, juiced and zested
    • 2 cloves garlic, minced
    • 3/4 teaspoon salt
    • 70g jarred roasted red peppers

    Prep:15min  ›  Ready in:15min 

    1. Place the chickpeas, tahini, lemon juice and zest, garlic, salt and red peppers in the bowl of a food processor. Add 2 tablespoons of the reserved juice from the chickpeas. Pulse until the mixture is smooth, scraping the sides and blade to mix completely. Cover and refrigerate until ready to use.

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    Reviews in English (35)


    Really good. Although I'm not sure I understand why there are so many hummus recipes on this site when they're all basically the same. In any event, roasted red peppers is my favorite type of hummus. I couldn't find the tahini so I ground up sesame seeds in my spice mill... and trust me... I looked ALL over my local grocery store looking for tahini to no avail. Of course, this afternoon I found it... in the peanut butter aisle... DUH! Anyway, the recipe turned out great... tasted EXACTLY like the container I pay $6 for at the store. Oh, and I took a reviewers advice and while rinsing the beans, I rubbed them together in my hands and the skins came right off. Skimmed them right off the top of the water before tossing them in the food processor.  -  05 May 2008  (Review from Allrecipes US | Canada)


    The best Hummus dip I have ever had! Although, I did add 1/2 teaspoon each of ground cayenne pepper and ground cumin. I served the dip with wheat pita bread wedges. There were no leftovers!  -  27 Dec 2008  (Review from Allrecipes US | Canada)


    This is great hummus, only changes I made were to use 1 tsp of garlic salt in place of individual garlic and salt and I needed to add a little bit of olive oil to get it blending up to the right consistency because I forgot to save the reserved liquid. I agree with another reviewer that there are way too many of basically the same red pepper recipes on here! This is the most simple and you can always add any the typical seasonings (cumin, cayenne, more garlic) if you like.  -  15 Mar 2009  (Review from Allrecipes US | Canada)