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    You are in: Home / Recipes / Roasted Red Pepper and Rosemary Hummus Recipe
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    Roasted Red Pepper and Rosemary Hummus

    Roasted Red Pepper and Rosemary Hummus. Photo by Jmommy209

    1/1 Photo of Roasted Red Pepper and Rosemary Hummus

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chris Hoekstra's Note:

    This recipe has its roots from the Moosewood cookbook (1st generation) but it has been revised and added to so much it barely resembles the original. This recipe receives rants and raves from everyone who tries it, hummus lovers and new initiates alike. Full of flavor, rich in taste and a carefully crafted roller coaster of spices, this is probably one of the best versions of the popular hummus recipe you will ever try!

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    Units: US | Metric



    1. 1
      Rinse chick peas and place in saucepan with water to cover.
    2. 2
      Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
    3. 3
      Drain in strainer and set aside.
    4. 4
      Slice red pepper in half and take out seeds.
    5. 5
      Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
    6. 6
      Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
    7. 7
      Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
    8. 8
      Season with cayenne pepper to desired spiciness.
    9. 9
      Transfer to lidded container and store in refrigerator for 12-24 hours to age.
    10. 10
      To serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
    11. 11
      Serve with sliced, toasted pita, sliced baguette, or vegetables.

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    Ratings & Reviews:

    • on February 22, 2007


      Wow! Incredible flavor! Beautiful color. I made it using cooked, dried chickpeas, which I think improves the flavor even more. Really a wonderful recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2005


      Heavenly and sinfully delicious.One bite and you'll want to eat the whole thing! I can't believe how much my family loved it and they don't like much. If you want to eat something delicious try this.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2011


      This was a really good hummus recipe. So easy to make, even with the extra step of cooking the beans more. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Red Pepper and Rosemary Hummus

    Serving Size: 1 (125 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 220.7
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 403.0 mg
    Total Carbohydrate 21.0 g
    Dietary Fiber 4.8 g
    Sugars 1.0 g
    Protein 5.5 g

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