Roasted Red Pepper Hummus

Recipe courtesy of ina garten - make it ahead...a barefoot contessa cookbook


At Barefoot Contessa, we made gallons of hummus every day. I think it’s even more irresistible made with roasted red peppers and a touch of Sriracha for heat. 

Makes 3 1/2 cups

1 (29 oz) can chickpeas, drained (3 cups)
1/2 cup freshly squeezed lemon juice (3 lemons)
1/3 cup sesame tahini
2 Tbsp chopped garlic (6 cloves)
1 1/2 tsp Sriracha
2 roasted red bell peppers
Kosher salt and freshly ground black pepper
Good olive oil
2 Tbsp toasted pine nuts (see note), for serving
Toasted pita singles (see note) and fresh vegetables, for serving 


  1. Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 1 Tbsp salt, and 1 tsp pepper in the bowl of a food processor fitted with the smell blade. Process until the mixture is coarsely pureed. Taste for seasonings and transfer to a serving bowl.
  2. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables. 

Cook’s Notes

  1. To toast the pita triangles, arrange on sheet pans, brush with olive oil, sprinkle with salt and pepper, and bake at 375º for 8 to 10 minutes.
  2. Toast pine nuts in a dry saute’ pan over low heat, tossing often, of 5 to 10 minutes. 
  3. Make it ahead: Prepare the hummus, cover, and refrigerate for up to a week. 

Roasting Red Peppers

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil


  1. Preheat the oven to 500 degrees.
  2. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting.
  3. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
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