Roasted Red Pepper & Feta Hummus

For Day 3 of “Hip Hip for Hummus Week”, I excited to present one of my all-time favorites — roasted red pepper and feta hummus!

I’ve loved red pepper hummus for years, but it wasn’t until recently that I randomly tossed a little feta into the mix and fell in love with the combination.  And then when accented by some smoked or sweet paprika, it’s absolutely irresistible!!!  And, by contrast to yesterday’s post, I must say it’s a lovely color as well.  :)

So if you’ve never made this one at home before, definitely encourage you to give it a try!!

Roasted Red Pepper & Feta Hummus

You'll love this Roasted Red Pepper & Feta Hummus Recipe! So easy, flavorful and ready to go in less than 10 minutes!


  • 1 (15 oz.) can chickpeas, drained (juices reserved)
  • 1/2 cup roasted red peppers (about 1 whole red pepper, roasted and peeled)
  • 1/4 cup feta cheese
  • 2 cloves garlic, peeled and smashed
  • 2 Tbsp. tahini
  • 2 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • 1 tsp. cumin
  • 1/4 tsp. smoked paprika (or sweet paprika)
    pinch of salt, to taste


Add all ingredients to a food processor, and blend until smooth. Add in 3-4 tablespoons of water (or leftover chickpea juice) until the hummus reaches your desired consistency, then blend until smooth.

Garnish with crumbled feta, chopped roasted red peppers and/or chopped parsley if desired. Then serve or refrigerate.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

If you’re not a huge fan of feta, feel free to sub in another crumbly cheese (gorgonzola, goat cheese, bleu, etc.).  OR this recipe is also completely delicious without the cheese!

Leave a Comment:


  1. Ali's Mom — April 14, 2010 @ 8:19 am (#)

    This looks gorgeous and yummy! Does it want to take a road trip to Wichita?

  2. Natalie (The Sweets Life) — April 14, 2010 @ 8:44 am (#)

    I am loving all these hummus recipes…and really need to go pick up some tahini! We’ve made hummus before, but never with tahini, so I guess it hasn’t been “authentic” :)

    • ali — April 15th, 2010 @ 6:54 am

      Hey Natalie!

      Yeah, hummus purists are big on tahini. But honestly, nearly all of these recipes would work just fine without it! A little extra water or olive oil will do the trick. ;)


  3. The Nervous Cook — April 14, 2010 @ 9:12 pm (#)

    Hummus Week makes me wish our blender did more than make noise and create an odd burning smell. Sigh…

  4. Karen G — April 14, 2010 @ 10:14 pm (#)

    Do they sell tahini in regular grocery stores? Where might one find some of that?

    • ali — April 15th, 2010 @ 6:51 am

      Hey Karen!

      Yes — I’ve been able to find tahini at my regular grocery stores! Although, it’s usually a few dollars cheaper if you have any sort of Middle Eastern grocery store around. But usually I find it near the olives or salad dressings or the Middle Eastern section, if there is one. I’d definitely ask an employee if you can’t find it. :) Good luck!!


  5. Lauren — April 15, 2010 @ 4:10 pm (#)

    A lovely color indeed… and I bet the flavor is amazing!

  6. Kevin (Closet Cooking) — April 20, 2010 @ 8:35 pm (#)

    This would be a really tasty hummus!

  7. Julie — July 3, 2010 @ 9:00 pm (#)

    I tried this (with FANTASTIC results) and posted it on my blog!

  8. Susan O — April 3, 2014 @ 11:22 pm (#)

    Thank you! I cannot wait to try this – never thought about adding feta (which I love)

  9. Erin — April 6, 2014 @ 11:17 am (#)

    How long will this keep in the refrigerator?

    • Ali — April 6th, 2014 @ 6:18 pm

      It should keep for up to 3-4 days in the refrigerator.

  10. Prabhudev — May 9, 2014 @ 4:49 am (#)

    Really very tasty.Roasted red pepper makes a big diff

  11. ´Judith — March 3, 2015 @ 1:01 am (#)

    Thank you so much! I just made it, you were right, it is delicious.


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