Roasted Red Pepper Hummus Recipe

Roasted red pepper hummus is something that you see in the grocery store and then you read some of the labels and think to yourself why is that in there, why is that in there.  The list of ingredients for hummus should include garbanzo beans, oil, tahini, garlic and lemon juice.  Nothing else goes or belongs in a simple hummus.  You want to make it flavored then add a roasted red pepper.  Maybe add artichokes or kalamata olives but you don’t need.


roasted red pepper - hummus - recipe

Sabra Classic Hummus Contains ‘Natural Flavors’…..What Exactly Is That?

Sabra is one of the more famous hummus products available at the grocery store and while it tastes good it contains things that you just don’t need.  Don’t get me wrong in a pinch it is ok to purchase but when you can make it at home in less than no time why not make it instead of purchasing it from the store?  Here are the ingredients in the Sabra Classic Hummus: Cooked Chickpeas (Chickpeas [Garbanzos], Water), Tahini (Ground Sesame), Soybean Oil, Garlic, Salt, Citric Acid, Potassium Sorbate Added to Maintain Freshness, Natural Flavors. Classic Hummus.

My first question is in regards to the soybean oil.  Is it non-GMO and organic?  Do I really need citric acid in my hummus?  Or better yet potassium sorbate to maintain freshness?  When was this made and how long will it sit on a shelf?  Let us not even discuss natural flavors because if you read this post then you know that natural flavors means concocted in a lab.  Are these natural flavors made from the anal glands of beavers as well?

Now that I have given you something to be disgusted about let’s make your mental images regarding roasted red bell pepper hummus a more positive image.  I was able to make this hummus in about 20 minutes with the majority of the time spent waiting for the red pepper to roast but otherwise you can get a simple hummus done in about 5 minutes.  I chose roasted red pepper on this day because I thought that it would go great with artichoke leafs and I was correct.  Today I will be using the remainder of the roasted red pepper hummus on either a pumpernickel bagel with vegetables or homemade corn tortillas.  Maybe both?  As you can see when you have roasted red pepper hummus available to you the possibilities are endless.

Roasted Red Pepper Hummus Made Easy!

What Do You Put Your Roasted Red Pepper Hummus On?

What Is Your Favorite Flavor Or Hummus?

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  1. msvonnu says:

    can’t wait to try this! i haven’t made anything with chickpeas before, but this will be the beginning of all chickpea dishes to come! hopefully my attempt to make this with dried (not canned) chickpeas will be a success.

    i’m thinking of just charring the red peppers on my stove, do you think it would change the flavor of your original recipe (taking into consideration the oven might cook the peppers more)?

    thank you again!

    • CTER says:

      I would have preferred to use dried but I forgot to soak them and was out of the house all day so resorted to the canned. I have made them both ways and as long as you soak them for at least 4 hours and then allow them to simmer for 1 hour they will work out just fine.

      As for the roasting on the stove…..again I would prefer charring them but I have an electric stove and so getting that burnt fire taste is not possible. Use the flame and get that pepper smokey and charred then peel the skin the same way and you are going to be good to go.

      • msvonnu says:

        yay! that resolves my worries. (over here a can of beans can cost up to RM6, while a huge bag of beans cost RM3! i think the case is pretty similar for canned chickpeas as well.) whoop!

        • CTER says:

          I agree with you on the cost. I buy mine in bulk from the market here and just put them in the pantry. Take what I need when I need them and no worries about them going ‘bad’ Can’t wait to see your creation.

          • msvonnu says:

            i made this today and it was wonderful!

            though i didn’t know how much the beans would weigh after they were drained/how much dry beans i should have soaked. so i just winged the measurements and it was great! can’t wait to make a full recipe! thanks :D

          • CTER says:

            Awesome. Very excited to hear that it turned out well for you. Will you post a picture to Instagram?

            And typically 1/4c dry will equal 1/2c cooked.


  1. […] present, after seeing it so much on instagram, I made a small recipe of Cook Train Eat Race’s Roasted Red Pepper Hummus. I knew I had to make […]

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