Roasted Red Pepper Hummus

Mark Reinfeld, B.A.’89

Roasted Red Pepper Hummus

(Courtesy Vegan Fusion World Cuisine)


  • 2 red bell peppers (1 cup), roasted
  • 3 cups garbanzo beans, cooked and drained well
  • 3/4 cup tahini, roasted to a creamy consistency
  • 1/4 cup fresh-squeezed lemon juice
  • 3 tablespoons wheat-free tamari or soy sauce
  • 2 teaspoons cumin powder, toasted
  • 1 1/2 teaspoons minced garlic
  • 3/4 teaspoon sea salt, or to taste
  • 3/4 teaspoon black pepper, ground to taste
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chipotle chile powder (optional)
  • 1/2 teaspoon soy sauce, or to taste (optional)


Place roasted pepper in food processor with lemon juice, soy sauce or
tamari and olive oil; blend well. Add garbanzo beans and remaining ingredients; process until smooth.


Replace red pepper with one of the following:
Garlic Lover’s: 1 1/2 cups roasted garlic and 1½ teaspoons minced fresh garlic
Sun-dried Tomato Basil: 1/2 cup sun-dried tomatoes, soaked and drained; 2 tablespoons minced basil
Kalamata Rosemary: 1 1/2 tablespoons fresh rosemary, minced; ¾ cup Kalamata olives
Caramelized Onion: 1 cup caramelized onions, pureed

Serves 6-8