Roasted Red Pepper Hummus

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From the Vitality Food Feature ‘Meat-Free Protein‘.

Beet and Navy Bean Hummus combines the smooth flavour of olive oil with colourful beets and tangy garlic

Adding the peppers to this traditional Middle East dip gives it a wonderful flavour and colour, but if you don’t like it spicy, omit the hot pepper. Serve with pita triangles or fresh vegetables. (Makes about 2 1/2 cups)  Recipe courtesy of Foodland Ontario.


  • 1 roasted Sweet Red Pepper, peeled, seeded, chopped
  • 1 roasted Hot Banana Pepper, peeled, seeded, chopped
  • 1 can (19 oz/540 ml) chick peas, drained and rinsed
  • 1/4 cup tahini (sesame seed paste) or peanut butter
  • 1/4 cup lemon juice
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • 1 clove Garlic, minced
  • 1 tsp ground cumin
  • 1/4 tsp salt

1) In food processor, combine roasted red and banana peppers, chick peas, tahini, lemon juice, oil, water, garlic, cumin and salt; process with short pulses, scraping down sides occasionally, until smooth.

2) Transfer to bowl; chill for at least 30 minutes to blend flavours or for up to one week.

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at:

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