Irresistible Roasted Red Pepper Hummus

This recipe is made with red bell peppers, chickpeas, garlic, and tahini. It is simple to make and tastes so much better than any store-bought hummus.

Yields6 Servings
Prep Time10 minsTotal Time10 mins
 1 ½ cups (260 gm) chopped roasted red peppers (from a jar)
 1 can chickpeas
 30 mls fresh lemon juice, about 1 large lemon
 30 mls tahini
 1 small garlic clove, crushed
 1 tbsp olive oil
 ½ - 1 tsp smoked paprika
 ½ tsp cumin (optional)
 pinch cayenne pepper (optional)
 pepper and salt to taste
1

Combine the tahini and lemon juice and put in a food processor for 1 minute.

2

Add the olive oil, crushed garlic, cumin, and pepper to the whipped tahini and lemon juice.

3

Drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Then, add the remaining chickpeas.

4

Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, turn on the food processor, and slowly add 1 to 3 tablespoons of water until you are happy with the consistency.

5

Taste for salt and adjust as needed. Finely chop some additional peppers. Spoon hummus into a bowl, make a small well in the middle, and add the chopped peppers. Store homemade hummus in an airtight container for up to one week.

Ingredients

 1 ½ cups (260 gm) chopped roasted red peppers (from a jar)
 1 can chickpeas
 30 mls fresh lemon juice, about 1 large lemon
 30 mls tahini
 1 small garlic clove, crushed
 1 tbsp olive oil
 ½ - 1 tsp smoked paprika
 ½ tsp cumin (optional)
 pinch cayenne pepper (optional)
 pepper and salt to taste

Directions

1

Combine the tahini and lemon juice and put in a food processor for 1 minute.

2

Add the olive oil, crushed garlic, cumin, and pepper to the whipped tahini and lemon juice.

3

Drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Then, add the remaining chickpeas.

4

Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, turn on the food processor, and slowly add 1 to 3 tablespoons of water until you are happy with the consistency.

5

Taste for salt and adjust as needed. Finely chop some additional peppers. Spoon hummus into a bowl, make a small well in the middle, and add the chopped peppers. Store homemade hummus in an airtight container for up to one week.

Irresistible Roasted Red Pepper Hummus

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