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Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Traditional Red Pepper Hummus
Omni-Wholetarian RecipeVege-Wholetarian RecipeVegan-Wholetarian RecipeGluten-Free Recipe
A classic way to eat more veggies

Red Pepper Hummus Recipe

Hummus is full of whole food goodness and easy to make.

Traditional Red Pepper Hummus
Yield: 4 cups
  • 3 cups chickpeas (garbanzo beans), cooked or 2- 15 oz cans (without anything added except sea salt)
  • ½ cup tahini
  • 1 red bell pepper, med/lrg, diced, about 2 cups (can substitute another similar watery vegetable if you like- see variations)
  • ⅓ cup olive oil, extra virgin
  • ¼ cup lemon juice from about 1½ lemons
  • 2 garlic cloves
  • 1-2 tsp cumin, ground
  • 1 tsp sea salt (if using unsalted chickpeas– you may want to use more salt to your liking)
  • Dash of paprika to top
  • A few pine nuts to garnish the top
  1. Open the cans of chickpeas (garbanzo beans, drain and rinse through a strainer.
  2. Add the chickpeas and all the rest of the ingredients into a food processor and blend together until smooth.
  3. Add more red bell pepper or some water if it is too thick.

Red and Green Hummus and Flax chips
See recipes for the flax crackers and salsa shown in the above photo. The green hummus with zucchini is explained in the Variations below.


  • Can substitute yellow or orange bell pepper for the red.
  • You can also use roasted red peppers but I personally like the simplicity and the healthful enzymes from the raw bell pepper.
  • Can substitute squashes (raw) for the red bell pepper such as zucchini (will make it green as seen in the above photo) or yellow squash (a hint of yellow). Or jut make it plain as shown in the photo below.

Chickpea Hummus Recipe
This is the plain version. I just left out the red bell pepper and as you can see it is a lot thicker without it.

Photos by: Karly Blair

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