Oct 05, 2013

Roasted Red Pepper Hummus

It’s the weekend! I hope you have some fun plans in store. If you are anywhere near the path of Tropical Storm Karen, please stay safe! 


Here is yet another hummus recipe for you… the variations are seemingly endless. I am keeping this post short and sweet. Ramping up lots of goodies for you for Pumpkin Week… a fun and fabulous lineup, all starting tomorrow, so I hope you’re stocked up on pumpkin purée!


  • 1 15 oz. can no-salt-added garbanzo beans
  • 1 cup roasted red peppers (see my posted on Zucchini Ribbons with Roasted Red Pepper Sauce for directions on how to roast red peppers)
  • ¼ cup tahini
  • 3 cloves garlic
  • juice of ½ lemon
  • fresh, chopped parsley for garnish


  1. Place all ingredients in a food processor and pulse until smooth.
  2. Garnish with a few slices of red pepper and some fresh parsley.
  3. Serve with crackers or veggie sticks. Red pepper hummus is also outrageous on sandwiches!

Makes about 2 1/2 cups. Enjoy!

I hope you’ll tune in starting tomorrow… I’m beginning the week with a fabulous Pumpkin French Toast recipe!
Healthy trails,

4 responses to “Roasted Red Pepper Hummus”

  1. TracyP says:

    I love pumpkin and I'm excited to see what you have in store for us this week! Thanks for all you hard work testing recipes.

  2. Helyn says:

    You're welcome, Tracy! Thanks so much for the feedback 🙂

  3. Just out of curiosity, what do you store your hummus in after use? And how long does it keep?

  4. Helyn says:

    Hi Rachel,

    I store it in an airtight glass container. And it keeps fresh for longer that it takes us to eat it! I would say at least 3-5 days. Lemon is a natural preservative. 🙂

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