commercial consumer

Recipe Search

Classic Lemon Cumin Hummus with Roasted Red Peppers


  • 1 19 ounce can chick peas, drained, with some of the liquid reserved (about 1/4 cup)
  • 2 to 4 tablespoons tahini paste (sesame seed paste)
  • 2 to 4 garlic gloves, crushed
  • 1/2 to 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup olive oil
  • 2 to 4 drops hot sauce (Tabasco)
  • 2 to 3 teaspoons cumin
  • 1/4 teaspoon coriander
  • 1/4 cup fresh lemon juice
  • 1/2 cup finely chopped roasted red peppers
  • Finishing Touches
  • Olive oil
  • Minced mint, or parsley or coriander


Pulse chick peas in food processor to a coarse mash. Add remaining ingredients and pulse to make a paste. Stop machine, adjust seasonings and add some of the reserved chick pea liquid and some olive oil. Process again to make a thick, smooth paste. Remove and fold in the roasted red peppers. Chill, and then serve on a shallow small dish or platter with pita. Garnish top with minced parsley and fresh coriander.


This is a knock-out version of the classic hummus. Roasted red peppers are easily made on the grill or kosher, jarred ones are commonly available.