From the kitchen of Chef Tse: Homemade roasted red pepper hummus

March 9, 2018 Tse Richmond

If you love hummus, try making it at home. Not only is it less expensive but it tastes way better. And you can have a little fun with this recipe. In this version I add roasted red pepper that gives the hummus a gorgeous color. But consider adding roasted garlic, fresh basil or even some chipotle chilies for a fun twist.

The secret to extra creamy hummus is to let your food processor run. Check the consistency after two minutes and if you want a smoother texture, let the food processor run for another two minutes. You may need more than 6 tablespoons of water, so feel free to add more to give the desired texture.

If for some reason you have leftovers, freeze it! When you’re ready to serve it again, simply add a little warm water to smooth it out.


Homemade Roasted Red Pepper Hummus

From the kitchen of Chef Tse

Makes 20 servings

3 cups low sodium canned chick peas, drained and rinsed

2 ounces roasted red peppers

3 tablespoons unsalted sesame tahini

5 tablespoons fresh lemon juice

2 cloves garlic, chopped fine

6 or more tablespoons water

Salt and pepper, optional


Place chickpeas in bowl of food processor and add roasted red peppers, tahini, lemon juice, garlic, water, salt and pepper. Process until smooth, adding additional water if desired, about 2 to 3 minutes. Serve with seasonal vegetables, pita chips or low salt pretzels.


Nutritional information per ¼ cup serving:

Calories: 132; fat: 9g; sodium (not including additional seasoning): 286; carbohydrates: 10g; fiber: 3g; protein: 5g


About the Author

Tse Richmond

Chef Tse Richmond has a love affair with food—one that goes beyond lifting a fork to her lips. Through videos, classes, farmer’s market tours and unique recipes, her job is to inspire people to buy and cook with seasonal ingredients; understand and care about the origins of food; and cook with confidence. Chef Tse studied cuisine and pastry at Le Cordon Bleu Paris, then completed a grueling internship at Le Restaurant Guy Savoy, a three Michelin-star restaurant. She also studied pastry at the internationally famous Pierre Hermé. Che Tse now manages three Providence cafes: Café West, Vinnie’s and Apple A Day at Providence St. Vincent Medical Center.

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