Red Pepper Hummus

This batch will last a few days in the refrigerator. We eat it on toast (like avocado toast) plain or with tomato slices or roasted red pepper and coarse salt.

1 15 ounce can garbanzo beans
1/2 of a roasted pepper (from a jar of fire roasted red peppers, or you could roast your own)
Juice of half a lemon
Salt (to taste but I use somewhere between 1/4 to 1/2 teaspoon, I’ll measure next time)
Spices (e.g. 1/8 teaspoon each: cumin, garlic powder, onion powder, paprika, dried mustard, and a pinch of chipotle)

Puree everything in a food processor until very creamy. You will need to add water periodically, in 1 or 2 tablespoon increments.

You can add or delete to this as you choose: make it more or less chunky; omit the pepper and add garlic and scallions for an onion-dip flavor; garlic, basil, and a few walnuts for a pesto flavor; roasted beets for a bright purple dip that adds color to a vegetable plate. It’s up to you. You’ll notice it has no fat added. We like it that way but you could add some traditional sesame paste (tahini) or olive oil.

7 thoughts on “Red Pepper Hummus

  1. Bix Post author

    Actually, the way I eat it most of the time is spooned into an iceberg lettuce leaf with salt and pepper. A roll-up. Not that I don’t like bread, but I like this hummus so much I feel the bread detracts from the taste.


  2. Marj

    This looks delicious and will try as soon as finish the red pepper hummus purchased yesterday. Funny, never thought about using jarred roasted red peppers even tho use them frequently in other things. Then too usually don’t make hummus from scratch due to the soak-cook process vs canned beans. Cost-wise tho the prepared commercial hummus costs considerably more than a can of beans and 1/2 jar peppers. Live and learn–thanks!


    1. Bix Post author

      I just use a half of one pepper, just a few slivers. It does the trick! I even make it plain, without any red pepper, just lemon and garlic and salt.

      Garbanzo beans have about 1.5 grams of fat in a half cup, which is high as beans go, about twice what you find in kidney beans. It made sense that they became a bean you’d make a dip with.

      They’re also relatively high in vitamin B6.


  3. Pingback: Chick Peas Have A Lot Of Vitamin B6 | Fanatic Cook

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