Roasted Red Pepper Hummus

My three-year-old was eating this hummus with a spoon, then mopping up the rest on his plate with raw broccoli — I love it!  This dip is so satisfying and delicious that you will barely notice that it’s 100% good for you.


  • 1 1/2 cups cooked garbanzo beans or one can drained and rinsed
  • 1/2 cup roasted red pepper
  • 1 large or 2 small cloves of garlic
  • juice of one lemon
  • one large, heaping spoonful of tahini, a.k.a sesame seed paste (optional)
  • salt and pepper to taste
  • olive oil – enough to reach desired consistency, about 1/4 cup

Place all the ingredients, except the oil, in a food processor.  Turn it on and drizzle one or two tablespoons of olive oil as it goes.  Let it process until it is smooth, adding more oil, if necessary, to reach a smooth dip-like consistency.


  • dip for crackers, chips, flat bread, etc.
  • dip for cut veggies – broccoli, peppers, carrots, etc.
  • spread for sandwich bread, accompanying veggies, meats, or both
  • did I mention the spoon?

Hummus is very versatile, and can be made in many different flavors.  You can keep it plain by simply omitting the red pepper.  Or substitute the red pepper with one of the following:  Kalamata olives, roasted garlic, rosemary, basil…you get the idea, right?

Do you have a favorite flavor for hummus?  Tell us by commenting on this post or writing to us at

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1 Comment

  1. Crudité for the Holidays « Two Dancing Buckeyes

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