Roasted Red Pepper Hummus

Recipe courtesy of Valerie Bertinelli
Show: Valerie's Home Cooking | Episode: Football Fun and Food
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15 min
15 min
4 to 6 servings


  • 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 
Roasted Red Pepper Hummus


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.