Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
  • Yield: 4 servings
  • Ease of cooking: Easy
    Method of cooking: Mixing
  • Prep time: 15 minutes


  • Two 15-ounce cans chickpeas, drained and rinsed
  • ½ cup roasted red peppers (jarred in water or oil both work)
  • 3 tablespoons tahini
  • 1 clove garlic, chopped
  • 3 to 4 tablespoons lemon juice
  • Kosher salt
  • ¼ cup olive oil
  • Pita chips, celery and carrot sticks and halved radishes, for serving


In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.

Recipe courtesy of Valerie Bertinelli.