Roasted Red Pepper Hummus

The weather in Ohio has been unseasonably warm the past week. The sun is shining. People are out walking and running around our neighborhood. You really can’t tell it’s January. I could get used to this. All the sunshine makes me excited for summertime, even if it is five months away.

During the summer my parents spend a lot of time up at their cottage on Lake Erie. It’s so much fun, especially since we have a lot of extended nearby. My aunt Molly often stops in and she seems to frequently bring some sort of hummus with her. So, when I found a can of garbanzo beans and canned roasted red peppers, I decided to make this hummus in honor of her, dreaming of the endless days of summer. It’s a flavorful, delicious and healthy dip for vegetables and baked pita chips and it would also be very tasty as a condiment on a wrap or sandwich.

I found this recipe while surfing the web and it calls for tahini, or sesame paste. I was all set to buy it at the grocery store until I saw it sitting on the shelves with a hefty price tag of $11. I quickly decided this would be a tahini-less recipe. And the hummus was still glorious.

Roasted Red Pepper Hummus

Printable Version

Yield: About 2 cups


  • 1 can garbanzo beans, drained and rinsed
  • 1 red bell pepper, roasted, peeled, and seeded (I used a jarred version I already had on hand)
  • 1 tablespoon chopped red onion
  • 1 clove of garlic, minced or pressed
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon honey
  • 1 teaspoon sriracha sauce
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt


Place all the ingredients in a blender and puree until smooth. Stop and scrape down the sides as necessary. Serve with vegetables and/or baked pita chips. Store in a covered container in the fridge for up to a week.

Source: Slightly adapted from Pinch My Salt

4 Comments Add yours

  1. Alida says:

    It’s been unseasonally warm in Minnesota too! We’re used to dealing with below zero temperatures and feet of snow,…but not this year. 🙂

    This hummus sounds wonderful. I love that you use sriracha sauce. Good to know hummus is just as tasty tahini-free.

  2. molly oneill says:

    Actually, tahini isn’t that expensive if you shop at one of the several food co-ops in Columbus (was in one yesterday).

    for the best restaurant hummus, check out La’vash on High Street in Clintonville — try the super spicy black bean hummus!

  3. khaki says:

    this sounds good….guess I need a break from fudge! tahini has a really long shelf life so you can be creative with it,its also good as a sweet,oh boy,here I go again,yup,thinking about tahini fudge,I need an intervention

  4. Mrs. Mellor says:

    Hi Lolly!

    I have made hummus both with and without tahini. Personally, I didn’t notice a big difference in texture either way, but the tahini adds that nice nutty flavor of sesame. I wonder if you couldn’t get that same taste, or something similar, by adding just a touch of sesame oil? I always have sesame oil on hand because, not only do I like to use it for making Chinese food, but my family really likes it on cooked broccoli–even better than butter. In the summertime, I like to roast the red peppers on the grill so I can leave some tender-crisp. Yummy!

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