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Hummus with Roasted Red Peppers and Chili Flakes

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  • Author: Gin Butters
  • Yield: 12 appetizer servings 1x


Add rich, roasted peppers and chili flakes to your standard hummus for great new color and a delicious tasting appetizer.


  • 3 cups cooked chickpeas (equals 1 cup dried or about 2 15 oz. cans, rinsed and drained)
  • 1/3 c water
  • 2 heads roasted garlic (here’s how to roast garlic the easy way)
  • 2 medium red bell peppers, roasted and seeded (here are some great methods, and if you skip steaming and peeling I won’t tell)
  • about 2 Tbs olive oil for roasting the garlic and peppers
  • 4 Tbs lemon juice
  • ½ tsp salt
  • ½ tsp cumin
  • ¼½ tsp red pepper flakes (use more if you’re spicy), plus a pinch for garnish
  • a scant ¼ tsp smoked paprika


  1. Put the chickpeas in a food processor and process until they’re a paste. Add the water and process until smooth.
  2. Add the remaining ingredients one at a time, processing after each addition. Continue processing until everything’s well blended and smooth. If the hummus seems too thick, add more water a few tablespoons at a time until it’s the right consistency.
  • Category: Appetizer
  • Cuisine: Middle Eastern Inspired
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