Red Pepper Hummus

Red Pepper Hummus

By Brian Higginson, RD, CD
Clinical Nutrition Specialist

Forget about spending a lot of money on grocery store hummus. Making your own is just too easy. And the red pepper gives it a different flavor than your usual variety. Serves 8 as an appetizer.


  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 large roasted red pepper, skin and seeds removed
  • 1 head roasted garlic, husks removed (about 10 cloves) – see Roasted Garlic recipe
  • 2 teaspoons lemon juice
  • ¼ teaspoon cayenne pepper


  1. Preheat oven to 350°.
  2. Wrap red pepper in foil. Bake for 1 hour. Let cool.
  3. Remove skin and seeds from pepper. Squeeze cooked garlic cloves from bottom to remove from head.
  4. Place all ingredients in blender and puree until smooth.
  5. Serve with raw colorful vegetables.

Per serving with vegetables: 100 calories, 5 gm protein, 18 gm carbohydrate, 2 gm fat, 1 gm sat fat, 1 gm mono fat, 0 mg cholesterol, 9 gm fiber, 24 mg sodium

THE SEASONED COOK Roast red pepper and garlic at the same time. In a taste test, the flavor of roasted garlic proved more subtle than raw.

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