Roasted Red Pepper Hummus With a Twist From Nidal

As a spread, dip, or garlicky pita filling, roasted red pepper hummus is both delicious and satisfying. Best of all, it’s whipped up in seconds in a blender or food processor. Garnish with parsley and chopped roasted red peppers. You can add water to thin the hummus, if desired.

Original recipe makes 2 cups


2 (15 ounce) cans garbanzo beans, rinsed and drained
1/3 cup tahini
1/4 cup roasted red peppers, or more to taste
1 lemon, juiced, divided
1 tablespoon white vinegar, or to taste
2 cloves garlic
1/2 teaspoon salt
1 tablespoon olive oil
1 pinch paprika

  • PREP

    10 mins


    10 mins


  1. Blend garbanzo beans, tahini, red peppers, 1/2 of the lemon juice, vinegar, garlic, and salt together in a blender or food processor until hummus is smooth, adding more lemon juice as necessary to reach desired consistency.
  2. Pour hummus into a serving bowl; drizzle with olive oil and a pinch of paprika.


Calories: 83 kcal
Carbohydrates: 9.1 g
Cholesterol: 0 mg
Fat: 4.4 g
Fiber: 2.1 g
Protein: 2.8 g
Sodium: 191 mg