Roasted Red Pepper Hummus
Prep time
Total time
  • 4 garlic cloves, chopped
  • Two, 15 ounce cans chickpeas, drained
  • Juice of one lemon
  • 2 tablespoons tahini, toasted sesame paste (I use unsweetened peanut butter in a pinch)
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon harissa, or other hot pepper condiment, to taste
  • 10 ounce jar roasted red peppers
  • Kosher salt
  1. Pulse the chickpeas and garlic in the food processor until uniformly ground. Add the lemon juice and tahini. If needed, add ¼ water so that the chickpea mixture becomes a smooth paste. Add the cumin, paprika, harissa, half of the roasted red peppers, and ½ teaspoon salt. Process until smooth. Taste for spiciness and add more harissa as needed.
  2. Add the remaining roasted red peppers and pulse to coarsely chop. Enjoy as a dip or sauce for grilled tofu skewers.
  3. *Harissa is a Tunisian hot pepper sauce. If you can't find harissa, use any other spicy pepper sauce you have on hand.

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