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Red Pepper Artichoke Hummus

Author: Gaby Dalkin


  • 14 oz garbanzo beans PEELED drained and rinsed
  • 2 roasted red peppers
  • 14 oz artichoke hearts drained
  • 1/2 cup tahini
  • 3 cloves garlic peeled
  • 2 teaspoons red pepper flakes
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 lemon juiced
  • Water as needed to smooth the hummus


  • In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides and blend again until everything is the same consistency.
  • Add the roasted red peppers, artichoke hearts, tahini, garlic, red pepper flakes, smoked paprika, lemon juice and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture.
  • Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
  • Serve with pita chips or crudite