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Roasted Red Pepper Greek Yogurt Hummus

Whether it is a holiday party, a get together or a family dinner, people’s favorite part of the meal is often the appetizers. Have you ever noticed that people always congregate around the appetizer table? This Roasted Red Pepper Greek Yogurt Hummus is a colorful, healthy addition to the spread. It is packed with flavor from the fire roasted red peppers and has added protein and calcium from the Greek yogurt.

Do you see that vibrant, beautiful red color of the hummus? This hummus recipe uses fire roasted red peppers in this recipe, and I just love the color it created. Pair this hummus with a plate of cucumbers, and you have a festive red and green appetizer. I also love it with fresh pita and fresh vegetables.

If you aren’t feeling the fire roasted red peppers, you can use regular roasted red peppers or leave them out. Hummus tastes great in its traditional form with a sprinkle of paprika, fresh parsley and olive oil.

Roasted red pepper Greek yogurt hummus on a bowl topped with chickpeas and other garnish.

If you are wondering what it tastes like to add Greek yogurt to hummus, it doesn’t alter the taste but does help create an even creamier, richer dip. It also is a good way to add additional protein and calcium, too. Greek yogurt is a great ingredient to use in place of butter, sour cream, heavy cream, or even in your favorite salad dressing, to lighten up recipes and cut calories.

Six ounces of Greek yogurt typically contains 14 to 17 grams of protein.  If you plan to make this hummus for the holidays or larger gatherings, I suggest doubling the recipe for a big group. This stuff goes fast, trust me! When I do my meal planning for the week, I always make a double batch of hummus to use for the week for snacking and as a spread on wraps and sandwiches.

For more healthy recipes the whole family will love, try my Cheesy Cauliflower Casserole or Mediterranean Buddha Bowl!

Roasted Red Pepper Greek Yogurt Hummus

Photo of Roasted Red Pepper Greek Yogurt Hummus
  • 5 minutes
  • 6 people


16 oz can of chickpeas (garbanzo beans), drained and rinsed
1/4 cup plain, whole milk
Greek yogurt
6 ounces fire roasted red peppers (or plain roasted red peppers)
1 lemon, juiced
3 tablespoons tahini
2 or 3 garlic cloves
1 tablespoons extra virgin olive oil
3 tablespoons tahini
2 or 3 garlic cloves
1 tablespoons extra virgin olive oil Salt 
 Salt (optional)


Fresh parsley
Kalamata olives
Chopped roasted red peppers
Sprinkle of paprika
Olive oil


  1. Put the all ingredients except the olive oil into a food processor. Blend the hummus for 30 seconds. Add the 1 tablespoon of olive oil and continue to blend until you reach the consistency you want. Test and adjust seasoning and add salt if you desire.
  2. Serve the hummus in a bowl and garnish with fresh parsley, olives, chopped roasted red peppers and olive oil. Serve with pita or vegetables.

Notes: You can adjust the olive oil by adding more to make the hummus thinner if you want.

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