Total Time
Prep 10 mins
Cook 0 mins

Serve this with pita bread and raw vegetables for a snack or hors d'oeuvre for a dinner party. This dip represents the Middle East for ZWT 6. From Bon Appetit Tastes of the World.

Ingredients Nutrition


  1. Wtih processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chickpeas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped.
  2. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.).
Most Helpful

Yum! I had some roasted red peppers in the fridge that needed to be used up, so this was the perfect recipe. I only used 1/4 cup of both tahini and lemon juice and then added just a touch of the bean "fluid" from the can. I also added some all purpose seasoning to give it a little extra oomph. Thanks for sharing!

JanuaryBride September 13, 2012

What a delightful and flavorful change from the ordinary! I made as directed, making no changes. I will be making this one often! Thanks so much, cookiedog!

Bev February 13, 2012

I love hummus and this was a great variation of it! My family enjoyed this as a spread to make veggie sandwiches and we used the leftover as a dip the next day. Thanks for the delicious recipe! Made for ZWT6 -LOONEY SPOON PHOODIES :p

Enjolinfam June 11, 2010