Roasted Red Pepper Hummus

This is one of my staples and favorites, especially when you are working in a position that doesn’t allow much time for lunch:
Course Appetizer
Prep Time 10 minutes
Author Kelley Williamson


  • 1 1/2 cup cooked or canned chickpeas rinsed and drained
  • 1/2 cup roasted red bell peppers packed in water, and drained
  • 3 green onions sliced
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon tahini found in the peanut butter aisle in most grocery stores
  • 3 garlic cloves minced and pressed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/3 cup vegetable broth


  • Place the chickpeas, red peppers, green onions, lemon juice, tahini, garlic, cumin and black pepper in a food processor and blend until smooth. Add the vegetable broth as needed to achieve a smooth consistency.


Serving Suggestions: with fresh vegetables, pretzels, baked tortilla chips