Spiced Sweet Roasted Red Pepper & feta Hummus

"Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store."
photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell
photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell photo by Andrew Purcell
photo by MariaLuisa photo by MariaLuisa
photo by pirate6963 photo by pirate6963
Ready In:




  • In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.
  • Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.
  • Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
  • Transfer to a serving bowl and refrigerate for at least 1 hour.
  • (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.

Questions & Replies

  1. So the recipe didn’t say if you should drain the red pepper and I did! It seems awfully dry. What should I add… olive oil?


  1. Oh man! I will be making this one again and again. What wonderful texture and taste - the cayenne and garlic give it a great bite and the roasted bell pepper contrasts it with just a hint of sweetness. Scooped with some toasted whole wheat pita triangles and you've got a winner. Thanks Steve! :)
  3. I make this ALL the time. Yesterday I saw a woman in the grocery store in the "hummus" section and wanted so badly to share this recipe with her. To free her from having to buy expensive, low quality hummus!
  4. Wonderful recipe! Great flavor and so easy! I used to like the store bought hummus, but not any more - this is so much better.
  5. Made this today (Thurs.) to take to a get together on Saturday, will probabley have to make another one befor Sat.I love Hummus and I love Red pepper dip, so this is a keeper in this house. I found it very easy to make, next time Imay cut back a little on the cayenne if i'm making it for a variety of people. I love hot but I know some of my friends don't, but its an excellent recipe. Thank you.


  1. This is a totally excellent recipe! I made 2 subs for my own preference. I used 1/2 head of roasted garlic instead of raw and split the pepper between cayenne and Ancho Chile Pepper powder. <br/><br/>I agree that this was the best hummus I have ever had (or made)! Thanks, Steve
  2. Super easy and yummy. I used peanutbutter instead of tahini. Worked great. Thanks for posting.
  3. I made a batch tonight, thinking that I would eat it later or tomorrow with some tortilla chips. As soon as I made it and my husband and I tasted it, we ate it right away! All of it! The only thing I changed was I added a little salt, olive oil, and replaced the tahini with sesame seed oil. Best recipe for roasted red pepper hummus ever! My only regret was not making a triple batch!
  4. Excellent. Usually I prefer the plain chickpea, tahini, garlic and lemon hummus. This lovely recipe retains the bright flavour of the plainer version, but with added depth and complexity. I used fresh cooked chickpeas and home roasted peppers. I also replaced the cayenne with a squeeze of harissa from the tube as it's flavour seems to blend in quicker, while cayenne benefits from a bit of standing time, which I didn't have. Liked by all I have fed it to, including those who don't usually enjoy feta. Thank you 1Steve.
  5. Very good! I didn't have any Tahini paste so I just put a tablespoon of toasted sesame oil in instead. I think it worked just fine. Thanks for posting!



Find More Recipes