Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Red / Roasted Red Pepper and Cilantro Hummus Recipe
    Lost? Site Map

    Roasted Red Pepper and Cilantro Hummus

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Cookgirl's Note:

    From the Mediterranean Vegan Kitchen. A different take on hummus. It seems there are as many versions of hummus as there are of macaroni and cheese!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    1. 1
      Preheat oven to 400 degrees.
    2. 2
      In small castiron skillet lightly toast the cumin seeds until they start turning fragrant, about 3-5 minutes. DO NOT burn! Set aside.
    3. 3
      On an ungreased baking sheet arrange the bell pepper quarters skin side up. Roast for about 20 minutes or until the skin starts to blister and char.
    4. 4
      Remove peppers from oven and immediately place the peppers in a paper bag to "sweat". Close bag tightly and let stand for 20 minutes.
    5. 5
      Meanwhile, in a food processor or blender combine the garbanzo beans and broth, processing until smooth.
    6. 6
      Next remove the skin, seeds and membrane from the bell peppers and add to the food processor along with the lemon juice, tahini, garlic and salt. If choosing to use ground cumin add it in, too, with the lemon juice, tahini, etc. If using whole cumin seeds, see Step #7. Process until very smooth. (Also, if the mixture seems too thick and won't blend well, start by adding a tablespoon or so of broth or garbanzo bean liquid).
    7. 7
      Transfer the mixture to a serving bowl and add the toasted cumin seeds, scallions, and fresh cilantro. Stir well to combine.
    8. 8
      Let stand at room temperature for 30 minutes. Adjust seasoning if necessary and garnish with suggested toppings if desired.

    Ratings & Reviews:


    Nutritional Facts for Roasted Red Pepper and Cilantro Hummus

    Serving Size: 1 (106 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 153.2
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 248.2 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 5.1 g
    Sugars 1.2 g
    Protein 5.9 g

    The following items or measurements are not included:

    vegetable broth

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes