Roasted Red Pepper Hummus

This hummus is even tastier after being refrigerated overnight.

Yield: 14 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 84
  • Fat: 3.3g
  • Saturated fat: 0.5g
  • Protein: 2.9g
  • Carbohydrate: 11.6g
  • Cholesterol: 0mg
  • Iron: 1.0mg
  • Sodium: 384mg
  • Calories from fat: 35%
  • Fiber: 2.3g
  • Calcium: 32mg


  • 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


  1. Drain chickpeas, reserving 1/4 cup liquid.
  2. 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.
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