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Roasted Red Pepper Hummus (Valerie Bertinelli)


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Rate this recipe 4.6/5 (7 Votes)
Roasted Red Pepper Hummus (Valerie Bertinelli) 1 Picture


  • Two 15-ounce cans chickpeas, drained and rinsed
  • 1/2 cup roasted red peppers (jarred in water or oil both work)
  • 3 tablespoons tahini
  • 1 clove garlic, chopped
  • 3 to 4 tablespoons lemon juice
  • Kosher salt
  • 1/4 cup olive oil
  • Pita chips, celery and carrot sticks and halved radishes, for serving


Adapted from


Step 1

In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.

Recipe courtesy of Valerie Bertinelli

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