Red Pepper “Hummus”

I love hummus.  Compared to many appetizers, it’s a pretty healthy choice – especially when served with baked pita chips or veggies.  Until recently, I’d never made it at home.  Well, I’ve found it’s so easy !!  This recipe is actually more of a dip, because unlike most hummus recipes, I did not include tahini (sesame paste).  I’m not really a big fan of the taste and it’s a little pricey.  I also chose to add sour cream to make the consistency a little creamier.  I think I’ll be keeping a can of chick peas in the pantry from now on!

Red Pepper Hummus


  • 1 can chick peas, drained
  • 3 Tblsp lemon juice
  • 1 garlic clove, minced
  • 1/2 roasted and peeled red bell pepper, diced (I used jarred)
  • 1/2 tsp cumin
  • dash of cayenne pepper
  • 1/4 cup olive oil
  • 1/4 cup sour cream
  • salt and pepper to taste


  1. Put the chick peas, lemon juice, garlic, red pepper and cumin in a food processor. Process to a paste.
  2. With the processor running, stream in the olive oil until mixture is smooth.
  3. Taste and adjust seasonings.  Transfer hummus to a bowl and stir in sour cream.
  4. Refrigerate up to two days.


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