Hummus! Who doesn’t love it?

The pita-loving chickpea dip has become well-known in the U.S in recent years, but has been booming with popularity here in the Middle East since the beginning of time. Okay, I’m lying. But in all seriousness, hummus has been around since the 1200s when it was invented in Egypt. Since then it has spread to all areas of the middle east and eventually to Europe and the Americas.

There are many types of hummus: classic & smooth, Jerusalem hummus which is thicker and has bits of chickpeas, garlic hummus, hummus with tahini, and the list goes on an on an on…

My favorite addition to hummus is roasted red peppers. The firey flavor adds something special to my favorite dip and even when I think I’ve made enough, it always runs out quicker than expected.

Hummus Infused with Roasted Red Pepper

PREP TIME: 5 minutes      –     COOK TIME: 5 minutes


  • 3/4 cup chopped jarred roasted red peppers

  • 1 (250 gram/15-ounce) can chickpeas

  • 1/4 cup (60 ml) fresh lemon juice

  • 1/4 cup (60 ml) tahini

  • 1/4 cup (60 ml) water (may not use all)

  • 1 garlic clove

  • 2 tablespoons olive oil, plus extra for serving

  • 1/2 teaspoon cumin

  • Salt and pepper to taste


  1. Drain and rinse the chickpeas. Transfer to a food processor along with the lemon juice, tahini, garlic, olive oil, cumin, salt and pepper. Whip in the food processor for 20 seconds. Add half the water and continue to blend. Add the remaining water if needed.

  2. Remove lid and wipe down the sides with a rubber spatula. Add the roasted red peppers and blend until this dip is creamy and blended well.

  3. Serve on a plate with olive oil and a sprinkle of paprika.