Roasted Red Pepper-Chipotle Hummus | Midwest Living

Roasted Red Pepper-Chipotle Hummus

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Roasted Red Pepper-Chipotle Hummus

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  • Makes: 8 servings
  • Yield: 1 1/2 cups
  • Start to Finish 20 mins

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  • 1 15 - ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1/2 cup coarsely chopped bottled roasted red sweet peppers
  • 1/3 cup tahini (sesame seed paste) or creamy peanut butter
  • 3 tablespoons lemon juice
  • 4 cloves garlic
  • 1/2-1 chipotle pepper in adobo sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Olive oil (optional)
  • Paprika (optional)
  • Fresh cilantro or parsley, chopped (optional)
  • Whole wheat pita bread wedges, pita crisps, bagel chips, assorted crackers, carrot sticks, celery sticks and/or cucumber slices


  1. In a food processor or blender, combine chickpeas, red sweet pepper, tahini, lemon juice, garlic, chipotle pepper in adobo sauce, cumin, salt and black pepper. Cover and process or blend until smooth.
  2. To serve, spoon hummus into a serving bowl. If you like, garnish with a drizzle of olive oil, a dash of paprika and/or chopped fresh cilantro. Serve with pita wedges or other assorted dippers.

Make Ahead Tip

  • Prepare hummus; cover and chill up to 3 days. Bring to room temperature before serving. Or place in a freezer container; freeze up to 1 month. Thaw overnight in the refrigerator. Bring to room temperature before serving.

Nutrition Facts

(Roasted Red Pepper-Chipotle Hummus)

Servings Per Recipe 8, fiber (g) 4, iron (mg) 2, calcium (mg) 50, sat. fat (g) 1, carb. (g) 27, vit. A (IU) 97, sodium (mg) 419, Fat, total (g) 7, vit. C (mg) 31, cal. (kcal) 184, pro. (g) 6, chol. (mg) 0

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