Diane Henderiks’ Roasted Red Pepper Hummus

Diane Hendricks roasted red pepper hummus in a blue bowl

A unique twist on a classic hummus recipe. Super easy to make and bring along to a cookout or picnic!


2 cups cooked chickpeas (or 1 16oz can)
1/4 cup tahini paste
1 garlic clove, coarsely chopped
1 large red pepper, roasted*
1 1/2 teaspoons True Lemon (6 packets)
Salt & freshly ground black pepper to taste
Assorted fresh veggies, cut into bite sized pieces, and/or your favorite whole grain crackers, or grilled pita bread

  1. Combine first 5 ingredients (chickpeas through True Lemon) in food processor or blender & mix until smooth adding small amounts of water as needed for desired consistency.
  2. Transfer hummus into a large bowl and season to taste with salt, pepper and additional True Lemon and water if desired.
  3. Spoon hummus into serving bowl & place on large serving plate.
  4. Serve with veggies, crackers, and/or pita bread. Enjoy!

Recipe courtesy Diane Henderiks, RD / Dietitian-in-the-Kitchen (www.ditkonline.com)

*To roast the peppers, broil the cleaned peppers until charred and softened, about 15 minutes. Place in a covered dish for 15 min to steam, and slide the skins off.