Everyone Can Cook EverythingThis red-hued version of the Greek-style dip is flavored with sweet and smoky-tasting roasted red pepper. Serve it as an appetizer with wedges of pita and raw vegetables, such as cucumber slices, carrot sticks and cauliflower florets.

  • Yield: 2 cups (500 mL)
  • Preparation Time: 10 Minutes


  • 19 oz (540 mL) can chickpeas, drained and rinsed
  • 1 large roasted red pepper, coarsely chopped
  • 4 Tbsp (45–60 mL) olive oil, plus some for drizzling
  • 3 Tbsp (45 mL) tahini
  • 2 Tbsp (30 mL) fresh lemon juice, or to taste
  • 2 garlic cloves, coarsely chopped
  • 2 tsp (10 mL) ground cumin
  • 3 Tbsp (45 mL) chopped fresh basil to taste
  • salt and freshly ground black pepper to taste
How to Make It
  1. Place all the ingredients in a food processor and pulse until smooth. Spoon into a decorative bowl.
  2. The dip can be made a day or two in advance of serving; cover and refrigerate. Drizzle the hummus with a little olive oil before serving.

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