Chef Benny Doro

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4 Roasted Red Pepper Hummus

Aug 02

IMG_1319 (683x1024)
The king of all Middle Eastern Mezz and one that you can flavor with just about anything. If you omit the roasted red pepper you will have a classic hummus but I went for the smokey flavor of some fire roasted red pepper added to the hummus You can have this on the table in 10 min and will keep up to a week in the fridge.

Roasted Red Pepper Hummus

On 02/08/2011 (Tuesday) at 10:53 pm by Benny.
Tiny Url for this recipe →


  • Prep Time:
    10 min
  • Ready Time:
    10 min


4 servings


  • one can of chick peas rinsed
  • 1/2 cup yogurt I like greek yugurt
  • 1/2 cup lemon juice
  • 2 cloves of garlic chopped
  • 1/2 teaspoon salt
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup tahini
  • paprika, parsley and olive oil to garnish


In a food processor add the chick peas (leave a few behind for garnish), lemon juice, yogurt, chopped garlic,roasted red peppers, tahini and a pinch of salt. Now start to blitz it for about one min then check for seasoning and consistency. If it is too thick you can add a little water. Continue to blitz for another min until it is a real smooth paste.

To serve spread out on a plate  using a rubber spatula or a large spoon spin the plate to make a groove around the edges as you can see in the photo.

Now pimp it up with a few of the loose chick peas in the middle, drizzle some olive oil, parsley and add some paprika on the edges. This is just my suggestion you can add toasted pine nuts, red pepper strips, olives anything you desire to finish off your plating.

This is perfect to keep around for when unexpected guests drop by this is always a favorite.

Serve with pita bread/chips, crackers, put it on meat everything goes with the KING of all dips!



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4 Comments to Roasted Red Pepper Hummus

  1. Maria/Maja says:

    This recipe is so simple and I am sure very delicious........and so healthy for you.....I definitely will make it......thank you for posting ..........

  2. Benny Benny says:

    Maria it is so good and healthy! thank you


    • mary celeste says:

      I make homus often and this recipe is quite different, cant wait to try it. I use extra virgin olive oil in place of the yogart. Thanks Benny.

      • Benny Benny says:

        most of the time the olive oil is used to garnish or finish it never in it. Its lighter that way and less calories :)

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