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.
Combine the tahini and lemon juice and put in a food processor for 1 minute.
Add the olive oil, crushed garlic, cumin, and pepper to the whipped tahini and lemon juice.
Drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Then, add the remaining chickpeas.
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.
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.
Servings 0
[ameliabooking service=1]