Recipe: Roasted Red Pepper Hummus

by JJ Virgin on June 6, 2017

This homemade hummus is a much smarter option than the average grocery store tub full of added sugars, inflammatory fats, and preservatives. And you won’t believe how much better the fresh version tastes!

I like to add a little extra Tabasco to this recipe for more zip, but you can easily omit it altogether if you want a kid-friendly version. You can also throw together a delicious wrap with brown rice tortillas, sliced organic turkey, fresh baby spinach, and a dollop of this delicious hummus.

Roasted Red Pepper Hummus is the first recipe in our Mediterranean Mezze menu, to be joined by Smoky Baba Ganoush; Grilled Dijon-Lemon Lamb Kabobs; and Chickpea Falafel Salad with Tahini Dressing.

Roasted Red Pepper Hummus

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June 6, 2017

Roasted red peppers bring this hummus to life with just a touch of natural sweetness. This protein-rich dip is just right with raw veggies or lentil chips.

  • Prep: 10 mins
  • Yields: 4 to 6 Servings


1 (15-ounce) can organic no-salt chickpeas (garbanzo beans), drained and rinsed

1 clove garlic

3 tbsp organic tahini paste

1 bottle roasted red pepper, drained and patted dry

2 tbsp lemon juice

2 tsp lemon zest

1/4 tsp Tabasco sauce

2 tbsp extra-virgin olive oil

1/4 tsp sea salt

1/4 tsp freshly ground black pepper


1Combine the chickpeas, garlic, tahini paste, roasted red pepper, lemon juice, lemon zest, and Tabasco in the bowl of a food processor, and puree.

2Stir in the olive oil, salt, and pepper. Transfer to a bowl to serve.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014


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Nutrition Facts

Sodium98 mg
Protein5 grams
Total Fat9 grams
Saturated Fat1 gram
Total Carbohydrates15 grams
Dietary Fiber3 grams

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