By The Spoonful


Roasted Red Pepper Hummus

No Fuss Roasted Red Pepper Hummus

By The Spoonful

Makes About 2 Cups

  • 2-15oz. cans garbanzo beans
  • 1/2-1 cup jarred whole roasted red peppers
  • 1/2 cup tahini (sesame paste)
  • 2 cloves garlic
  • 1 lemon, juiced
  • 3 Tbsp. fresh parsley
  • 1/2 tsp. cumin
  • salt/pepper, to taste
  • olive oil, for garnish

Drain garbanzo beans, rinse beans well. Drain roasted peppers, reserving liquid, pat peppers dry. (Use jarred whole or half roasted peppers, do not use pepper strips.)

In a food processor combine drained garbanzo beans, roasted red pepper, tahini, garlic, lemon juice, parsley, and cumin. Season well with salt and pepper. Run food processor until all ingredients are combined. If hummus is thick, add some reserved red pepper liquid while food processor is running until a medium-thich paste forms. Keep food processor running until mixture is smooth, about 3 minutes.

Transfer hummus to a serving bowl, drizzle with olive oil and serve.

Serve with pita bread, pita chips, pretzel thins or raw vegetables.

Powered by Recipage


Both comments and pings are currently closed.

Comments are closed.