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Roasted Red Pepper Hummus

The earthy flavors of hummus combine with the roasted red pepper to create a wonderful undertone to this dip, which goes great with pita bread, tortilla chips, fresh veggies or by itself!

Roasted Red Pepper Hummus

This Recipe is :

Dairy FreeVegan


6 - 8


  • 2 red bell peppers, roasted (1 cup)
  • 3 cups cooked and drained well garbanzo beans
  • 3/4 cup tahini, roasted (creamy)
  • 1/4 cup lemon juice, fresh squeezed
  • 3 Tbl wheat-free tamari or soy sauce
  • 1 Tbl olive oil
  • 2 tsp cumin powder, toasted
  • 1 1/2 tsp garlic, minced
  • 3/4 tsp sea salt, or to taste
  • 3/4 tsp black pepper, ground to taste
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chipotle chile powder, optional
  • 1/2 teaspoon soy sauce, or to taste, optional


  1. Place pepper in food processor with lemon juice, soy sauce, tamari and olive oil and process until well blended.
  2. Add garbanzo beans and remaining ingredients and process until smooth.



Replace red pepper with one of the following:

Garlic Lover’s - 1 1/2 cups roasted garlic, 1 1/2 tsp minced fresh garlic.
Sun-dried Tomato Basil - 1/2 cup sun-dried tomatoes, soaked & drained, 2 Tbl basil, minced.
Kalamata Rosemary - 1 1/2 Tbl fresh rosemary, minced, 3/4 cup Calamata olives, chopped.
Caramelized onions - replace red bell pepper with 1 cup caramelized onions before pureeing




Mark Reinfeld specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally and online at Vegan Fusion.  He is the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I’lima Award for “Best Restaurant on Kaua’i.”  Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs."



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