2 1/2 Cups

Red Pepper Hummus on a plate with vegetables.

Difficulties: Medium     Prep Time: 20 min     Total Time: 45 min    


  • 1 clove of garlic
  • 1 small sweet red pepper, roasted (jarred is fine)
  • 2 cans (14.5 ounces each) garbanzo beans, drained and rinsed (reserve about 10 chickpeas for garnish)
  • 2 tablespoons tahini (optional)
  • 1 tablespoon lemon juice
  • Pinch of cayenne pepper
  • 1 teaspoon salt
  • 1/8 -1/4 cup extra-virgin olive oil
  • Smoked paprika (optional)
  • Variety of small-bite vegetables, such as carrot or celery sticks and cherry tomatoes, and quartered pitas or pita chips


  • 1

    In a food processor, combine chickpeas, red peppers, and garlic. If you have a large head of garlic, start by adding half of the cloves. Pulse the ingredients together for about 30-40 seconds until they become a thick paste. Add in tahini, lemon juice, cayenne, and salt. Pulse for an additional 30 seconds, until well combined.

  • 2

    With the processor running, drizzle in olive oil to desired consistency. The hummus should be thick and creamy. Taste and adjust seasoning.

  • 3

    Spoon the hummus into a serving dish and garnish with a drizzle of olive oil, reserved chickpeas, and a sprinkle of smoked paprika.

  • 4

    Hummus can be made ahead of time and stored in an airtight container for up to one week.


Spicy Hummus With Lime: When blending the garbanzos, substitute one serrano pepper (chopped, stemmed, and seeded) for red peppers and add 1/2 a small bunch of cilantro, stems removed. When adding the tahini, also include 1 tablespoon of fresh lime juice. For hummus garnish, sprinkle with a diced tomato, 1/4 small diced red onion, and chopped cilantro.