Roasted Red Pepper Hummus

I feel like you can’t really go wrong with hummus. Sure, you can maybe mess up the proportions a bit, making for a too-tahini-y or too-garlic-y combo, but in the end, the only real challenge is texture, novelty and, well, making it a whole lot healthier.

Hummus is healthy, but it is by no means without its faults.  Many recipes call for way too much olive oil and tahini, which can turn a once healthy dish into a heavy, not-so-good-for-you one.

This recipe has only a tbsp of tahini and absolutely no olive oil. The taste? Awesome as can be. The texture? Light, but creamy. The lifespan? Approximately 10 minutes if you’re in my family 🙂

Classic GK Roasted Red Pepper Hummus


– 25oz canned chickpeas
– 1-2 cloves garlic, crushed
– 1 lemon’s juice
– 1 1/2 tsp cumin
– 1/2 tsp salt & 1/2 tsp pepper
– 1 big tbsp of tahini
– 1/2 red pepper, roasted
– 1-2 tsp warm water to thin it out (if necessary)

Serves 2-4


Before you begin blending everything together in the food processor, toast the red pepper. I used half, and broiled it for 10 minutes until it was slightly blackened.

While the pepper is broiling, you can begin to add the ingredients to the food processor.

First the garbanzo beans.

Drain and rinse.

Add to the food processor with crushed garlic clove.

Next add the lemon, cumin, salt and pepper.

Next comes a whopping tbsp of tahini.

And lastly, the “roasted” and peeled 1/2 red pepper.

Pulse away until smooth and creamy (or chunky if you roll that way).

This recipe doesn’t taste like it’s any healthier than traditional versions with excessive oil. It’s full-flavored, light and smooth.

Served aside a Turkish Salad (scroll down for the 2nd recipe) and some whole-wheat pita for dipping.

Enjoy this one!


Print Friendly, PDF & Email