Roasted red pepper hummus

1 - 2
PersonalPoints™ per serving
Total Time
8 min
8 min
0 min
Have guests coming over for a game or cocktail party, whip up this crowd-pleasing hummus in under 10 minutes. Tahini is sesame seeds, ground with oil into a smooth paste, giving hummus is rich deep flavor. Make this recipe ahead and let is sit overnight for even better flavor. Serve with an assortment of cut vegetables or, crudite, such as carrots, celery, bell pepper slices, snap peas and cauliflower florets. Hummus can also be a great sauce for a fancy fish dinner. Put your 1/4 cup of hummus on a plate, top with wilted spinach and a seared filet of cod or grouper. Top with some caramelized onions and you have a show-stopping dinner.



30 oz

Roasted red peppers (packed in water)

7 oz, bottled, drained

Garlic clove(s)

3 medium clove(s)


3 Tbsp

Olive oil

1 Tbsp

Fresh lemon juice

6 Tbsp

Curry powder

1 tsp

Ground cumin

½ tsp

Ground coriander

½ tsp

Table salt

1¼ tsp

Black pepper

½ tsp, freshly ground


  1. Drain chickpeas, reserving 1⁄4 cup of liquid.
  2. Place chickpeas, reserved liquid and remaining ingredients in a food processor; process 2 minutes or until very smooth. Cover and chill 2 hours. Serve with pita wedges or baked tortilla chips (need to count POINTS values for pita or chips). Yields about 1⁄4 cup of hummus per serving.