Roasted Red Pepper Hummus at

Roasted Red Pepper and Garlic Hummus

Course Appetizer, Dip
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Author Christina Lakey


  • oz One 12- can garbanzo beans drained and rinsed
  • 1 tablespoon minced garlic plus 2 teaspoons for garnish
  • 3 teaspoons tahini
  • 1/3 cup water
  • 3 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • ½ teaspoon ground coriander optional
  • ½ teaspoon ground cumin optional
  • salt and pepper to taste
  • 1 roasted red bell pepper minced


  1. In a food processor, pulse together garbanzo beans and 1 tablespoon minced garlic until pulverized. Scrape down sides as necessary.
  2. Combine tahini, water, lemon juice and olive oil in a bowl.
  3. Add tahini mixture in a stream to the bean mixture through the top of the food processor, pulsing and scraping down sides as necessary until well combined.
  4. Add spices, salt, and pepper, and mixture until smooth and fluffy.
  5. Place in a serving bowl.
  6. Top with roasted red peppers and remaining garlic, and salt and pepper.
  7. Cover and refrigerate several hours or overnight.

Recipe Notes

Change it Up:
If you actually want to add the roasted red pepper into the dip, simply add it with the garbanzo beans and garlic.
Dress it Down:
Eliminate the coriander, cumin, and roasted red pepper.