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Roasted Red Pepper Hummus


Hummus is very simple to make at home.

This recipe only takes about five minutes to whip up and you can really taste the difference between home made and store bought.

Now don’t get me wrong, I buy the store bought hummus all the time and some of them are pretty darn good; but at the end of the day, nothing is ever as good as homemade!

If you wanted to enjoy your hummus without the roasted pepper flavor, just skip the peppers and you’ll have the original hummus.

What is Tahini?

Tahini is a thick paste made from ground sesame seeds.  Think peanut butter, but instead, swap the peanuts for sesame seeds.

To make tahini, sesame seeds are soaked in water for a day, then crushed to separate the bran from the kernels.  The crushed seeds are put into salted water, where the bran sinks, but the kernels float and are then skimmed off the surface.  They are toasted, then ground to produce their oily paste. There are two types of tahini, light and dark, and the light ivory version is considered to have both the best flavor and texture.

If you don’t have any tahini on hand, you can swap in some peanut butter or almond butter in a pinch and still have a delicious hummus.

Roasted Red Pepper Hummus

Yield: Serves 8 as an appetizer

Prep Time: 5 minutes

Total Time: 5 minutes

If you want to cut back on the calories and fat a bit, eliminate the olive oil and reduce the tahini to 1/4 cup.  In order to make up for the lost liquid, add a couple of tbsp. of the liquid from your roasted pepper jar into the hummus.


  • 2 cloves of garlic, minced
  • 15 oz. can of garbanzo beans, drained and rinsed
  • 1/3 cup of tahini
  • Juice of 1 lemon
  • 12 oz. jar of roasted red peppers
  • 1 tbsp. of extra virgin olive oil
  • A big fat pinch of salt


  1. Place the garlic into a food processor and pulse until minced.
  2. Add the garbanzo beans, tahini, lemon juice, and oil.  Pulse until smooth.  Toss in the roasted peppers and salt and pulse until everything is incorporated.
Nutrients per serving: Calories: 127; Total Fat: 7g; Saturated Fat: 0.8g; Cholesterol: 0mg; Sodium: 96mg; Carbohydrate: 12.5g; Dietary Fiber: 2.6g; Sugars: 1g; Protein: 5.3g

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7 comments on “Roasted Red Pepper Hummus

  1. This hummus was soooooooo good. I added a few green olives to it also, sooo yummy, great recipe!

  2. Ashley – yum! The olive sound like a great addition!

  3. yummy i love hommus
    ok i am originally from damacus syria and we invented these recipes
    and hummos is a great dip if you doing barbecue try roasting the red peppers on a barbeuse and then add them to the hommus
    try puting a pinch of grounded cumin its lovely
    thanks for doing this i love it

  4. Mahmoud – Great tips… I Iove the idea of adding cumin:).

  5. What can you substitute for tahini??? We have NONE in our little town and they look at you as if you’re NUTS when you ask!!!

  6. Laura – If you can’t find any tahini then just skip it! You may need a splash more olive oil (or you can use a splash of broth if you want to cut back on extra calories) and it will be fine. I actually find that I prefer hummus without tahini, it makes for a lighter, cleaner taste.

  7. You can also use a little peanut butter to get a similar flavor to the tahini. I would try about 1 Tablespoon of PB :-)

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