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Overhead shot of Roasted Red Pepper Hummus and 7 small pita rounds

Roasted Red Pepper Hummus

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5 from 13 reviews

  • Author: Carlos Leo
  • Total Time: 10 minutes
  • Yield: 2 -3/4 cups 1x


Best Hummus Ever!! This recipe was adapted from the very best, my mentor Ina Garten. However, throughout the years, I have made several changes to the original hummus recipe. This time I made a couple of changes with the garnishes and I added the Roasted Red Pepper. The sweet pepper gives another dimension of flavor and a crunchy nutty taste from the pine nuts. This dish is a hit when I have parties with friends and family. They always ask me to give them this recipe.


Units Scale
  • 4 garlic cloves
  • 2 cups canned chickpeas, drained, liquid reserved
  • 2 Greek Roasted Red Peppers. Add more if you want a deeper pepper flavor.
  • 1 teaspoon Sea Salt with Oregano and Sesame or you can use kosher salt. Adjust as needed.
  • 1/3 cup tahini (sesame paste)
  • 6 Tablespoons freshly squeezed lemon juice (2 lemons). I always add more if I want more acidity.
  • 2 Tablespoons water or liquid from the chickpeas
  • 2 Tablespoons Greek Extra Virgin Olive Oil
  • 1/4 cup parsley, chopped
  • 2 teaspoons cumin
  • 2 Tablespoons plain Greek yogurt

Optional as a garnish:

  • sprinkle on some toasted pine nuts
  • julianne some roasted red pepper
  • drizzle some olive oil


  1. In the food processor add all the ingredients and mix until becomes smooth and creamy.
  2. Taste and adjust the seasoning until you are satisfied


It's very important to leave the hummus overnight to mix and concentrate the flavors.

  • Prep Time: 10 minutes
  • Category: Appetizer
  • Method: food processor
  • Cuisine: Mediterranean
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