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Roasted Red Pepper Hummus

Author adapted from Allrecipes


  • 1 15 ounce can garbanzo beans(chickpeas), drained
  • 1 4 ounce jar roasted red peppers, drained, reserve juice for thinning if needed*
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons fresh squeezed lemon juice
  • 2 tablespoons Tahini see recipe below*
  • 1 clove garlic minced
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt to taste I like coarse sea salt
  • olive oil if desired to smooth hummus*


  1. In an electric blender or food processor, puree the chickpeas, red peppers, feta cheese, lemon juice, tahini, garlic, fresh parsley, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Add liquid as suggested or olive oil to make a smooth consistency. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour if possible.
  2. Remove from refrigerator before serving, bring to room temperature before serving.
  3. Serve with flat bread, crackers, or vegetables.

Recipe Notes

-*If the hummus seems too thick, you may use some of the juice from the roasted red peppers to thin the mixture, or blend in a little olive oil. I use about 2 tablespoons per single recipe.-*Tahini is found in most grocery stores. Sometimes by the peanut butter, sometimes by the beans or ethnic foods. I don't like to buy it because it's so simple to make, and a jar us usually about $7-8. Tahini is simply ground sesame seeds made into a paste. Here's my recipe:Blend some seeds in a food processor or grinder or blender (about 1/3 cup) pulse several times until finely ground, add a little olive oil to make a paste. I like to toast the seeds first in the oven or stove top for a few minutes. I buy sesame seeds in bulk at the grocery or in the Asian section of the grocery, where they are less expensive compared to seeds purchased in the spice section.-The hummus can be made up to 3 days ahead and refrigerated. Best served at room temperature.-This recipe is easily doubled.