Make Ahead

Roasted Red Pepper Hummus

August 28, 2010
Author Notes

This is just a basic hummus recipe, one that we make a lot around my house. My son likes it a lot better than hummus made without peppers. I don't generally measure, just dump everything in and taste so the ingredients are all approximate. - cauner —CRussell

Test Kitchen Notes

Cauner's recipe is pretty liberal in terms of measurements, so I felt free to adjust it to my tastes, but only after I made it to the letter first. There was very little tweaking, the measurements were pretty spot on, just a bit more here and there was all it took. Next time I make this, I might add one more roasted pepper to the mix because it lent a wonderful hint of a sweet and creamy flavor that I thought was just perfect. This is precisely what I like about this recipe, it can be tweaked to suit your preference—so big thumbs up for this one! - TiggyBee —The Editors

  • Serves 8
  • 1 red bell pepper
  • 15 ounces garbanzo beans
  • 1 tablespoon minced garlic
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
In This Recipe
  1. Drain beans.
  2. Cut pepper in half and remove stem and seeds. Place on cookie sheet and broil in oven until outside skin is black. Allow to cool in a plastic baggie. Peel off outside skin.
  3. Puree all ingredients in blender until smooth. Adjust spices to taste. Serve with crackers, pita chips, melba rounds or fresh vegetables.

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