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Southwestern Hummus Recipe

Well the week is just flying by, I must say. That’s a good thing, of course! But especially this week because weekend #2 of Jazz Fest starts tomorrow. Plus the Kentucky Derby is on Saturday and Cinco de Mayo is on Sunday. Big, big weekend. I’m really looking forward to all of it. It’ll be fun, relaxing and just a plain old good time! Lots of friends and family will be around to celebrate with!

Southwestern Hummus Recipe

This Southwestern hummus recipe is my third and final food recipe for Cinco de Mayo. On Friday I’m going to bring you a cocktail to finish off the week right. But today, we hummus. (That’s probably not actually a verb. Oh well.)

Hummus is one of those things I really can’t get enough of. It’s healthy, versatile and tastes so very good. While I already have two versions of hummus on this site (here and here), I have been dreaming of this Southwestern Hummus since last fall. I finally made it a reality last week, and I’m so glad I did.

Southwestern Hummus Recipe

So you may remember on Saturday that I posted the instructions for how to roast bell peppers. Well this is what that recipe was for! I’ve already sung the praises of home roasted bell peppers, but I can’t stress enough why you should totally make your own every time you need them. It just makes sense! Aren’t they lovely?

Roasted Red Bell Peppers

To create this Southwestern hummus recipe, I basically adapted my original hummus recipe. That’s pretty much what I do for each variation. Below are the key ingredients. This recipe isn’t so far different from my black bean hummus. I bet a mash up of those two would actually be great… New idea! Chickpeas and tahini (not pictured) make up the base while the remaining ingredients provide the flavor. I love the combination of cilantro and lime – one of my favorites!

Key Ingredients for Southwestern Hummus

And that’s pretty much it. This recipe is great with chips or raw veggies. Or you can use it on sandwiches, flatbreads or wraps. I’ve got a special “burrito” that I’ve been planning for a while. I hoping to get that done sometime this summer. I think you’re gonna like it.

Southwestern Hummus Recipe

Let’s get to that recipe!


Yield: 4 cups

Southwestern Hummus Recipe

This Southwestern Hummus recipe is packed with flavor from roasted red bell peppers, cilantro, lime and garlic. It's very healthy and totally delicious, too!


  • 2-15 ounce cans of chickpeas, rinsed and drained
  • 1/2 cup tahini
  • 1/2 cup roasted red bell peppers
  • 1/4 cup olive oil
  • 1/4 cup cilantro leaves
  • 1/4 cup water
  • 2 large limes, both zest and juice
  • 3 garlic cloves, roughly chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander


  1. Place all ingredients in a food processor and process until smooth.
  2. Transfer to a bowl, cover and refrigerate for one hour.
  3. Serve with veggies or chips for dipping!

Prep:20 minutes

Total:1 hours, 20 minutes

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