Red Pepper Hummus

Red Pepper Hummus Recipe
Photo: Randy Mayor; Styling: Cindy Barr
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.


6 servings (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Caloriesfromfat 29 %
Fat 3 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 1.6 g
Protein 3.7 g
Carbohydrate 14.1 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 209 mg
Calcium 30 mg


1 red bell pepper
2 1/2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, quartered


Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.

Place bell pepper and remaining ingredients in a food processor; process until smooth.

Bruce Weinstein,

Cooking Light

June 2007
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