Holiday hummus

Prep Time 10 minutes Total Time 10 minutes
Serves about 2 cups of hummus, plus the toppings     adjust servings

Roasted red pepper hummus gets dressed up with chopped cucumber and feta cheese for an easy, but fancy, holiday appetizer!


    For the hummus

    • 1 1/2 cups chick peas, rinsed and drained (homemade in a slow cooker or store bought)
    • 1 8oz. jar roasted red peppers, drained, divided
    • 2 tablespoons water (or reserved liquid from chick peas)
    • 2 tablespoons lemon juice (use less or more, to your liking)
    • 2 tablespoons tahini
    • 2 cloves garlic, minced
    • 1/2 teaspoon paprika
    • 1/2 teaspoon kosher salt

    For serving

    • 1 cucumber, mostly peeled, chopped
    • 1/2 cup feta, crumbled
    • 1/4 cup diced roasted red peppers (reserved from jar)
    • 1 tablespoon fresh parsley, finely chopped
    • 1-2 teaspoons olive oil, to drizzle for serving (optional)
    • Pita chips or crackers


    1. Combine all of the hummus ingredients in a food processor, reserving about 1/4 cup of the roasted red peppers to chop and top the hummus with.
    2. Process until smooth. Taste and adjust seasoning.
    3. Transfer the hummus to your serving bowl. Add chopped cucumber, then feta, then reserved roasted red pepper. Sprinkle with parsley and drizzle with olive oil, if desired.
    4. Serve with pita chips, crackers or cut veggies.

    Recipe Notes

    If you make this more than a few hours ahead, wait until close to serving time to add the toppings to the hummus. The natural water in the cucumber and from the roasted red peppers can make the hummus watery if it sits all day.

    © 2015 Family Food on the Table. All rights reserved.