Roasted Red Pepper Hummus

This hummus is even tastier after being refrigerated overnight.


14 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Chill: 2 Hours

Nutritional Information

Calories 84
Fat 3.3 g
Satfat 0.5 g
Protein 2.9 g
Carbohydrate 11.6 g
Cholesterol 0 mg
Iron 1.0 mg
Sodium 384 mg
Caloriesfromfat 35 %
Fiber 2.3 g
Calcium 32 mg


2 (15-ounce) cans chickpeas (garbanzo beans)
1 (7-ounce) bottle roasted red bell peppers, drained
3 garlic cloves
3 tablespoons tahini (sesame seed paste)
1 tablespoon olive oil
6 tablespoons fresh lemon juice
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper


Drain chickpeas, reserving 1/4 cup liquid.

Place chickpeas, reserved liquid, and remaining ingredients in a food processor; process 2 minutes or until very smooth. Cover and chill 2 hours. Serve with pita wedges or baked tortilla chips.


Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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