I adore hummus. On bread, on veggies, on crackers – even warm on top of a baked potato!! Store bought hummus can be rather expensive though, so why not make your own at home?! Not only is it much less expensive, but you can control the seasonings, it’s easy, and it tastes better than store bought! I love this roasted red pepper version because it is packed with flavor, and because the roasted red peppers bring moisture to the recipe, which allows you to omit the olive oil that is used in other flavors (which saves quite a few calories). You can make this hummus with all sorts of “add-ins” too. Try sun dried tomatoes, roasted garlic or eggplant, spicy chipotle peppers, or chopped scallions in place of the peppers (you may need to add a tablespoon or two of olive oil to get the desired texture). Hummus is a filling, delicious, versatile, and healthy snack that is sure to become a family favorite.

3-4 cloves garlic, crushed
3 cups ( or 2 – 15 ounce cans) cooked chickpeas
water, as needed (if the mixture is too thick)
juice of 1/2-1 lemon
2 tablespoons tahini
1/2 teaspoon cumin (optional)
chipotle chili powder, to taste(optional)
salt (to taste)
10 ounce jar of roasted red peppers

Place the garlic into the bowl of a food processor, and pulse a few times to chop the garlic slightly. Add the chickpeas to the food processor and process until well mashed. Add the lemon juice and tahini (start by adding only half of the lemon, check the flavor of the mixture and, if needed, add more lemon. If the mixture is still a little too thick, add some water, a little at a time, so that the chickpeas become a smooth paste.

Add the cumin, chipotle powder, salt, and half of the roasted red peppers and process until smooth. Taste the hummus for spice, and add more as desired. Add the remaining roasted red peppers and pulse to coarsely chop. Let chill for at least an hour before serving to allow the flavors to fully develop.

Makes 6 to 8 servings. Per Serving (1/4 cup): 102 calories, less than 2 g total fat, less than 1 g saturated fat, 0 g trans fat, 6 g carbohydrates, 2.5 g fiber, 0 g sugar, 3 g protein, 62 mg sodium, 0 mg cholesterol

  1. The Happy Rock says:

    I will have to pass this on to the Rockette. Red pepper garlic humus is our favorite!

    We usually buy it, but making it at home could be fun and probably cheaper!

    Thanks for the idea!

  2. You can make hummus with anything you want. Maria, have another glass of wine, put away the cookbook and experiment a little. You’ll screw up sometimes, but other times you will really like the results. Good cooking is like jazz: good fundamentals and lots of improvisation.

  3. I tried this recipe, and it was lovely. I experiment a lot, but havent thought about using red pepper. I have tried some parsley, and it tastes great and gives the hummus a nice light green color. I have also tried to exchange the chickpeas with kidneybeans, maybe I can´t call it hummus, but it tastes good.

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