Skip to Content

Roasted Red Pepper Hummus

It is officially way too hot in New Mexico. Absolute torture to come home from vacation (Visiting Crete and Athens in a day) and be transported from Spring to Summer. There was no easing into the hot. Combine said hot weather with the reality of being home from vacation and there’s really not a whole lot of motivation to cook anything for dinner.

roasted red pepper hummus recipe

I made this recipe for Roasted Red Pepper Hummus on a particularly hot day. We don’t do a lot of dips, but when we do I try to make dip recipes that add nutritional value to the meal or snack rather than being empty calories. Hummus is great as a dip because it is made largely from garbanzo beans (or chickpeas).

Beans are filling and packed with protein and fiber which makes hummus a great addition to many no-cook summer meals and snacks. I love recipes like this because they’re so versatile. Hummus can be served so many ways. From a simple appetizer or starter to a meal with cut vegetables to part of a larger meal.

During the summer we tend to eat a lot of dinners that are appetizer or snack like. Healthy dips, lots of vegetables and fruits, and whole grains to fill up. These kind of meals are perfect for when it is too hot to turn on the oven. With this Roasted Red Pepper Hummus I served a variety of vegetables: grape tomatoes, yellow pepper, celery, and grilled whole wheat pita bread wedges.

easy red pepper hummus recipe

Ways to Eat Hummus this Summer

What are your favorite uses for hummus?

Don’t be afraid to get creative with hummus. You can experiment with different beans, spices, or other vegetables to add in. Check out these creative hummus recipes:

roasted red pepper hummus recipe

Roasted Red Bell Pepper Hummus

Yield: 6-8 servings
Prep Time: 10 minutes
Total Time: 10 minutes

We don’t do a lot of dips, but when we do I try to make dip recipes that add nutritional value to the meal or snack rather than being empty calories. Hummus is great as a dip because it is made largely from garbanzo beans (or chickpeas).

Ingredients

  • 1 - 15 ounce can garbanzo beans, drained and rinsed (I like Bush's brand)
  • 2 cloves garlic
  • 1/3 - 1/2 cup chopped roasted red bell pepper
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons Tahini
  • juice of half of a lemon
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/8 teaspoon cumin

Instructions

  1. Combine all ingredients in a blender and puree until smooth. If additional liquid is needed, you may add a tablespoon or two of water.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 167Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 376mgCarbohydrates 20gFiber 4gSugar 6gProtein 6g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

temple of hephaestus
Previous
Touring Athens in a Day
roasted strawberry dessert cucina urbana
Next
Family Fun in San Diego, California: Part 1

Jenn

Monday 24th of February 2014

Do you need to roast the chickpeas? Sorry this would be my first time making Hummas

Katie

Tuesday 4th of March 2014

No, I did not roast them.

April

Tuesday 10th of April 2012

This is sooo good. Best hummus recipe I have come across.

Robyn

Sunday 11th of March 2012

Just made this today and I absolutely fell in LOVE!!! It is SO yummy! I will be making this a lot!!! Thanks so much for sharing!!! :)

Cate

Tuesday 8th of November 2011

This is DELICIOUS! I don't know if I'll ever buy roasted red pepper hummus again! I did find it pretty mild at first, though, so I added some cayenne pepper and Indian chili powder and lots of black pepper to spice it up a bit. I love how nuanced the flavor is...way beyond anything I've bought in the store. In fact, I'm enjoying some with fresh pitas right now!

Carolyn

Thursday 25th of August 2011

Oops, I see it says red bell.