Red Pepper Hummus
For this easy, healthy take on traditional hummus, roasted red peppers combine with garbanzo beans and the rest of the traditional ingredients for this classic Middle Eastern recipe (garlic, tahini, lemon juice, parsley, olive oil, cumin, and cayenne). The resulting dip is not only bright-tasting, ever-so-slightly spicy, and subtly sweet, it also ends up a beautiful brick-orange color.
For more, check out our Easy Hummus, Hummus with Kalamata Olives, and Spicy Carrot Hummus.
- 1/2 cup roasted red peppers
- 2 cloves garlic
- 1 (15 ounce) can garbanzo beans, drained
- 1/3 cup tahini
- 1/3 cup fresh lemon juice
- 1/4 cup fresh curly parsley, stems removed
- 1 tablespoon extra-virgin olive oil, plus more for garnishing
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- Pinch of cayenne pepper
- Paprika, for garnishing
- Fresh pita bread triangles or pita chips
1To the bowl of a food processor, add the roasted red peppers, garlic, garbanzo beans, tahini, lemon juice, parsley, measured olive oil, water, salt, black pepper, cumin, and cayenne. Process on high until the mixture is smooth and well combined. Add more water if you prefer a hummus that’s less dense—it should be smooth, not stiff.
2Transfer to a serving bowl. Drizzle with a little extra-virgin olive oil and a dash of paprika, and serve with fresh pita triangles or pita chips.
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