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5 from 1 vote

Roasted Red Pepper Hummus

A delicious Roasted Red Pepper Hummus recipe that's half the fat of regular hummus!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Dip
Cuisine: American, Middle Eastern
Servings: 12
Calories: 50kcal
Author: Sommer Collier


  • 2 cans garbanzo beans drained
  • 1/4 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 12 ounces roasted red peppers from a jar, drained (or homemade)
  • Salt and pepper
  • 2 drained cayenne pepper
  • Veggies and pita chips for dipping


  • In a food processor add beans, yogurt, olive oil, cumin, and garlic. Pulse until smooth.
  • Add the drained peppers, 1 teaspoon of salt, 1/4 teaspoon ground pepper, and a dash or two of cayenne pepper. Pulse again until peppers are at the desired consistency. I like to serve this with asparagus spears, cucumbers, celery and carrots.
  • Makes about 3 cups.


For Chipotle Lime Hummus, remove the red peppers and one garlic clove, then add 1/8 cup lime juice, one chopped chipotle pepper, and 3 tablespoons chopped cilantro!