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Stacey Kasdorf

Roasted Red Pepper Chipotle Hummus

I don't know why I haven't shared this recipe sooner! This is something I always keep in the fridge. It is definitely a staple for us. It's good with whole grain crackers, veggies, on salad, with chicken or tuna, eggs or really anything savory! I love putting it out when we have a charcuterie board as well. I usually make a big batch at the beginning of the week and store it in the fridge. I find having homemade dips and dressings in the fridge is so important, otherwise we are more likely to use something store bought that is filled with vegetable oils and other ingredients you don't want to be ingesting!

I also just discovered that the red pepper hummus we have bought in the past from the store (when I don't have mine on hand) has sunflower oil as the third ingredient! Jason and I have been doing a lot of reading lately on how bad vegetable oils are for you. Avoid them whenever you can! Next time you are craving hummus, whip this healthy homemade version up instead.

Note: Some of these ingredients can be tricky to find, check the international aisle at your grocery store for the chipotle peppers and tahini


Roasted Red Pepper Chipotle Hummus

Makes: ~ 3 cups


  • 1 14oz can of chickpeas, rinsed (I have also used dry chickpeas that I soak overnight. Use 1 3/4 cups once cooked)

  • 1 roasted red bell pepper (I buy jarred, but you could roast your own)

  • 1/2 - 1 chipotle pepper in adobo sauce (you can omit if you don't wany it spicy)

  • 1/4 cup tahini

  • 1/4 cup lemon juice

  • 3 tbs extra virgin olive oil

  • 1 tsp cumin

  • 1 clove of garlic

  • salt to taste


1. Place all ingredients in a Vitamix or food processor and blend until you reach a smooth consistency.

2. Sprinkle with paprika and store in an airtight container in the fridge. It usually lasts about two weeks.

Roasted Red Pepper Chipotle Hummus

Hope you guys like this recipe as much as Jason and I do!



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