hummus dip

<i>Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video! </i>

Roasted Red Pepper Hummus Recipe

red bell pepper, seeded, and cut in 1" strips

jalapeno pepper, sliced in half length wise (optional)

chickpeas chickpeas

garlic cloves, chopped (start with less garlic if not sure)

tbsp/85 g tahini paste

tsp to 1 tsp smoked paprika (adjust to your liking)

lemon, juice of

tbsp toasted pine nuts, optional.

Extra virgin olive oil (I used Private Reserve)

Salt

Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)

Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.

In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning,if needed. Run the processor again to combine.

Transfer to a serving bowl. Cover and chill.

When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!

I made this going and back and forth between this and your plain hummus,  and it turned out amazing! I roasted the peppers, peeled the chick peas, not the peppers,  added ice during blending. I had tried it before and after ice, and there is a huge difference! We will never buy store made again!

I made this, it is amazing! Better than ANY hummus we have ever eaten before. I did peel the chick peas, which was tedious but worth it. But not the peppers. And I used the ice trick here and omg! It worked wonders. I didn't know hummus could be this smooth and creamy! This will be made again and again!

DELICIOUS! I made it for lunch - with additional roasted pepper,  onions,  grated carrots, lattice and feta cheese-
Are the rest with veggies,  cops etc.   I used Chipotle powder in lieu of smiled paprika as that is what I had available.

This is the third time I have made this and it just keeps getting better. There has hardly been a day since I discovered your site a couple of months ago Suzy, that I have not cooked up one of your recipes. My partner said The Mediterranean Dish  has now become a new way of life; now we eat even better and my partner has not been so slim in 19 years! I too have unwittingly shed a few pounds. Having just made this I now have an eggplant roasting in the oven for Baba Ganoush which will be a first for me. Thank you so much for your recipes. I am getting all my friends to look at you gorgeous recipes so we can share experiences.

https://content.jwplatform.com/videos/1EZ6pKma.mp4

Roasted Red Pepper Hummus

Warm, creamy hummus and a cool, fresh tabouli topping make this Baked Hummus Dip unique and super flavorful! And it&#x27;s so easy to make – even prep it ahead! 

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free (Depending on Your Choice of Optional Dippers)  •

Baked Hummus Dip with Easy Tabouli Topping

(17-ounce) container of purchased plain hummus (or your favorite homemade)

feta cheese

green onions (from about 2 onions)

seeded, chopped tomato (from about 1 large tomato)

Italian flat-leaf parsley

crumbled, reduced-fat feta

olive oil

salt

In an un-greased serving dish (such as an...

In an un-greased serving dish (such as an 8×8 baking pan, a small oval baking dish, or a pie pan), thoroughly combine hummus, 1/2 cup feta, and green onions.

Bake at 350°F for 15-20 minutes (or microwave...

Bake at 350°F for 15-20 minutes (or microwave for about 4-5 minutes), stirring once halfway through, until hummus mixture is heated through and a bit bubbly and toasty at the edges.

Meanwhile, combine tomato, parsley, 1 1/2 tablespoons feta,...

Meanwhile, combine tomato, parsley, 1 1/2 tablespoons feta, olive oil, and salt in a medium bowl, stirring to combine.

Top baked hummus mixture with tomato mixture.

Serve immediately with whole grain pita bread, pita...

Serve immediately with whole grain pita bread, pita chips, or assorted veggies.

Epic 3-layer hummus dip, prepared Lebanese-style. Creamy hummus, topped with a layer of perfectly-spiced meat mixture with warm flavors like allspice and cinnamon. Finished with fresh tomatoes, a sprinkle of parsley and toasted pine nuts.

BEST Layered Hummus Dip

Make this Homemade Hummus Recipe,

virgin olive oil

red onion, chopped, divided

garlic cloves,

green bell pepper,

oz beef

allspice

tsp sumac

cinnamon

tomato sauce

Roma tomato, chopped

parsley

tbsp toasted pine nuts, optional

Prepare hummus in advance using this recipe for creamy homemade hummus OR prepare 16-oz of quality store-bought plain hummus.

To make the spiced beef topping, heat 1 tbsp extra virgin olive oil in a skillet until shimmering but not smoking. Add most of the onions, keeping about 1 tbsp or so for later. Add green peppers and garlic. Cook over medium-high heat for about 4 minutes or so, stirring regularly, until softened.

Add lean ground beef and saute until fully browned (about 8 mins or so.) Carefully drain any excess fat and return skillet to heat. Season beef with kosher salt, pepper, allspice, sumac, and cinnamon. Stir in tomato sauce, and cook another 5 mins or so, stirring occasionally.

Assemble the layered hummus dip! Spread hummus in a serving bowl. Pour a generous drizzle of quality extra virgin olive oil (I used our Early Harvest Greek extra virgin olive oil.) Top with the spiced meat, fresh chopped tomatoes, parsley, the remaining red onion, and toasted pine nuts.

Serve immediately with warm pita pockets or these homemade pita chips. 

Hi Suzy,

This is the first time I've EVER left a comment under a recipe but this one was well worth the time! 

I made the hummus at home as well (with your recipe), and even though peeling chickpeas was time-consuming, I'm a fan for life! I've always reluctantly paid  the huge amount Middle Eastern restaurants in my area charge for extra  hummus because you can't get the "real" hummus from stores- but never again! My husband basically licked the plate clean- He's not a big fan of mixed spices so I was a bit nervous he wouldn't like it but the whole recipe came together great and looked so pretty. 

Thanks for introducing such a wonderful dish to my kitchen, and solving my hummus problem. I'm so excited to try other recipes from your page!

Cheers,
Liis

So delicious! I made this for Christmas and it was a hit! I did swap out the ground beef for 8oz cooked lentils to make it vegan, and added some vegan feta on top - will def be making this again and again. &lt;3

This dish is SO good and so easy to make!  Served it with warm naan bread...I will definitely be making this again!  Thank you for all your recipes, my family has been introduced to many new flavors and spices, love it!

This was the hit at our super bowl gathering!  My kids loved it too.  I may have put too much allspice and cinnamon at first but adjusted it by adding some cumin, garlic powder and a hint of smoked paprika to offset some of the sweetness.  This is going to be a regular in our house!

Is your recipe half a 15oz can of tomato sauce? I felt like it didn’t look like your picture, like too much sauce?

I have already reviewed this recipe and if I could give it MORE stars I would!  I could seriously eat this every week it is that good!  If you haven’t tried it, DO IT!  You won’t be disappointed!!  And leftovers are just as good!  Serve it with warm naan bread bites!!  Best recipe EVER!!!

Is 8oz of beef equal to a half a plus of meat?   I had a pound of meat- which would be 16 ounces.   I doubled the recipe for 16 ounces of beef.  I used a cup of tomato sauce, accordingly to the double recipe.   It doesn’t look like your picture.  It’s very tomato saucy - almost like a Mediterranean sloppy joe.   I make hashweh all the time-  which I was assuming this would be more like.  Maybe the tomato sauce is Half a cup for 16 oz beef-   1/4 cup for 8 oz.

Absolutely delicious! The descriptions are sufficiently specific, the dish tastes great. Will definitely make it again.

Really super. Quite a lot of your recipes are staples in my kitchen, I would love to buy your olive oils and spices. If only they were available in Germany!
Greetings from the overseas :)

Perfect. So good! Everybody raved. Thank you!

Made this last night for company and it was a hit! Glad I have enough to make another batch for easter today! Served it with your homemade wheat pita chips!

Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video! 

red bell pepper, seeded, and cut in 1″ strips

Delicious and much more than the sum of its parts. We enjoyed this with raw vegetables and crackers, and it was the centerpiece for a great picnic. No one will guess how easy it is to make.

I've made this twice already and will be making it again and again, it's easy delicious, thanks a lot!

It worked well and the smoked paprika add was just right.

Very nice flavor, I read notes and hoping flavors become more intense in fridge overnight.
Can this be frozen?  Thanks.

Absolutely delicious, especially with raw cucumber or bell peppers! One question, though: What is the serving size measurement? I track my meals and snacks, and it'd be helpful to know what constitutes a serving (e.g., 1 cup, 2 oz., etc.). Thanks!

I didn't even serve this.  It just tasted like tahini.

https://content.jwplatform.com/videos/&rdquo;1EZ6pKma&rdquo;.mp4

”Roasted

This loaded hummus dip is the ultimate easy appetizer ready in 15 minutes! Creamy hummus is topped with cucumber, tomatoes, olives, artichokes, and feta: perfect for parties, pitch-ins, or a quick snack spread.

Loaded Hummus Dip

hummus (10 to 15 ounces)

English cucumber

red onion

cherry tomatoes, quartered

artichoke hearts, chopped

Kalamata olives, chopped

Olive oil,

Pita chips,

Spread the hummus on a large plate, bowl or platter. Top with the cucumber, onion, tomatoes, artichokes, olives, feta cheese, and chopped herbs. Drizzle with olive oil, if desired. Serve with pita chips. Store leftovers covered in the refrigerator for 3 days.

This was yummy!  Thank you, will be making this again!

This hummus dip looks great. Do u have a hummus recipe you like.

Top 5 hummus dip recipes from across the web

The most viewed hummus dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Red Pepper Hummus Recipe

Baked Hummus Dip with Easy Tabouli ...

BEST Layered Hummus Dip

Roasted Red Pepper Hummus Recipe

Loaded Hummus Dip

Top 5 hummus dip recipes from across the web

The most viewed hummus dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Red Pepper Hummus Recipe

Baked Hummus Dip with Easy Tabouli ...

BEST Layered Hummus Dip

Roasted Red Pepper Hummus Recipe

Loaded Hummus Dip

The most viewed hummus dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine