Recipe: Roasted Red Pepper Hummus | MOBE

Recipe: Roasted Red Pepper Hummus

Once you see how easy and quick it is to make tasty homemade hummus, you’ll never want to buy hummus from the store again. This roasted red pepper hummus is creamy, nutritious, flavor-packed, and incredibly delicious. After learning the process for making hummus with this recipe, explore different herbs, spices, and vegetables when you make it again in the future. Serve as a snack with crunchy raw veggies or lightly grilled veggies. See recipes notes for a quick roasted chickpea recipe if you need to use up extra chickpeas or want a crunchier snack.

Prep time: approximately 10 minutes
Cook time: n/a
Total time: approximately 10 minutes
Serves: 16
Serving size: ¼ cup


  • ½ cup tahini
  • 6 tablespoons fresh lemon juice (about 2 lemons)
  • 2–15 ounce cans no salt added chickpeas, drained and rinsed
  • 1 garlic clove, grated or chopped
  • 1–16 ounce jar roasted red peppers, drained
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon salt

For serving:

  • Assorted raw or lightly grilled vegetables


Dice 2–3 tablespoons of the roasted red peppers and set aside to garnish the hummus after it’s blended.

Add the remaining red pepper and other ingredients to a high-speed blender or food processer and secure the lid. Blend on high for 30–60 seconds, using a tamper or rubber spatula to push the hummus into the blades. If the hummus is too thick, add a tablespoon at a time of cold water, then blend until it reaches your desired texture. The more you blend, the smoother and more whipped the hummus will be. Remove from the blender and transfer to a serving bowl.

Top the hummus with the diced roasted red pepper you set aside earlier. Serve with raw or lightly grilled fresh veggies, such as cauliflower, sliced cucumber, zucchini, yellow squash, peppers, or carrots. You could also serve it with grilled naan bread or pita chips.

Store hummus in an airtight container in the fridge for 2–3 days.

MOBE kitchen tips:

  • Fresh lemon juice is best here, but you can swap in bottled lemon juice if that’s all you have.
  • If your blender doesn’t have a tamper and lid cap, blend the hummus for 30 seconds, turn the blender off, remove the lid, and scrape down the sides of the blender with a rubber spatula or spoon. Then repeat until it reaches your desired consistency.

    Recipe notes:

    • For a smoother consistency, add the tahini and lemon juice first, blend until smooth, then add the remaining ingredients.
    • For a less spicy option, replace the cayenne with ¼ teaspoon cumin, or for a smokier flavor, add smoked paprika.
    • Experiment with different flavor combinations for your hummus. Try plain, lemon, roasted garlic, cilantro, different spices—the possibilities are endless.
    • Hummus serves as a great dip for veggies, but don’t stop there. Use it as a sandwich or wrap spread instead of mayo, as a dip for quesadillas, with eggs for breakfast, and more.
    • Have chickpeas you need to use up but don’t have the other ingredients to make hummus? Make a quick roasted chickpea snack. Preheat your oven to 425 degrees. Rinse and pat your chickpeas with a paper towel until very dry. Toss them in a mixing bowl with a drizzle of olive oil, ½ teaspoon of turmeric, and salt and pepper to taste. Place them on a non-stick baking sheet and roast in the oven for 20–30 minutes. The longer you roast, the crunchier they get. Let them cool before enjoying them.

      Nutrition facts per serving

      Calories: 130 / Total Fat: 8g (10% DV) / Saturated Fat: 1g (5% DV) / Trans Fat: 0g / Cholesterol: 0mg (0% DV) / Sodium: 290mg (13% DV) / Total Carbohydrate: 10g (4% DV) / Dietary Fiber: 3g (11% DV) / Total Sugars: 1g / Added Sugar: 0g (0% DV) / Protein: 4g / Vitamin D: 0mcg (0% DV) / Calcium: 29mg (2% DV) / Iron: 1mg (6% DV) / Potassium: 116mg (2% DV)

      Allergen statement: Contains sesame.

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