Roasted Red Pepper Hummus Dip

Roasted Red Pepper Hummus Dip

A few years ago, I was an extremely picky eater. I said no to everything including sweet potatoes, squash, red onions, hummus, and avocados. Quite a few things have changed over those years. I’ve become more adventurous with different foods especially beans and vegetables. Not only have I tried new foods, I’ve fallen in love with them. Peppers, which I once detested, are now my favorite fillings in omelettes and quesadillas. Stuffed grape leaves are a necessary topping on Greek salads. I even cook salmon for Joshua and myself with a honey garlic glaze.


As I mentioned earlier, I used to avoid hummus at all costs. It wasn’t until I tried a roasted red pepper version from Sabra that I really enjoyed the texture and flavors in the dip. Since then, I’ve made a homemade red pepper hummus that I’ve never shared on the blog. Today that will all change.


Hummus is a fantastic dip. It’s full of protein and makes for a wonderful vegetarian option at picnics. Although I’m not a vegetarian, I tend to gravitate towards vegetarian spreads and platters when I’m a party guest. This weekend at Dee’s Forth of July Party, I brought a tray of assorted cookies as well as the dip that I’m about to share with you.


Homemade red pepper hummus is such a easy dip to whip up. You only need a few ingredients to make a flavorful hummus dip that will impress your guests. All of the guests at Dee’s party raved about how delicious the hummus was and a few of Dee’s family members asked for the recipe. Joshua asked if I had made a special dish for us at home, but sadly I didn’t. It looks like I’ll be making this one again very soon.


Roasted Red Pepper Hummus Dip


  • 2 cans garbanzo beans
  • 2 tablespoons of garbanzo bean liquid
  • 1/4 cup roasted red peppers (chopped)
  • 1/4 cup olive oil
  • 2 tablespoons tahini
  • 2 teaspoons lemon juice
  • 2 cloves garlic (minced)
  • 1 teaspoon Mrs. Dash Garlic and Herb seasoning
  • 1/2 red onion (diced)
  • 1/2 cucumber (peeled, quartered, and sliced)
  • 1 large tomato (seeded and diced)
  • 1/2 cup seasoned feta
  • 10 kalamata olives chopped


  1. In a food processor, combine garbanzo beans, red peppers, olive oil, tahini, lemon juice, garlic, and seasoning. Process until smooth and creamy. Remove from processor and place in medium-sized glass bowl.
  2. Top hummus with your favorite mediterranean flavors: red onion, cucumber, tomato, feta, and kalamata olives.
  3. Refrigerate before consuming. Enjoy with pita, pretzel thins, or vegetables.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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