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–+ servings

Roasted Red Pepper Hummus

Print Recipe
Course Side Dish, Snack
Keyword vegetables, red pepper, vegetable-tray, veggies, hummus, vegetable dip
Servings 1.5 cups

Equipment

  • Blender or food processor

Ingredients

  • 1 15 oz. can chickpeas (reserve the bean liquid)
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup tahini
  • 2 cloves garlic (peeled)
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. ground cumin
  • 2 to 3 Tbsp. water or juice from beans
  • 1/4 tsp. salt
  • 1/2 cup canned roasted red peppers (well drained)
  • Pinch cayenne pepper (optional)

Instructions

  • In the bowl of a food processor, combine all ingredients except peppers. Pulse until mixture is combined. Scrape down the sides and process until very smooth, stopping to scrape down the sides as needed. You may need to add a bit more of the reserved bean liquid to achieve the desired consistency. Process until smooth and creamy.
  • Add in roasted peppers and pulse to desired consistency. You might like them completely incorporated or left slightly chunky.
  • To serve, use hummus as a dip with veggies, crackers and pita chips or use as a spread on a sandwich or wrap instead of mayonnaise.

Video

Notes

Garnish with chopped green onions, rosemary, dill, sea salt, or olive oil.