You are here

Roasted Red Bell Pepper Hummus

umaima's picture
Ingredients
  Garlic 1 Clove (5 gm)
  Canned chickpeas 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Chopped rinsed roasted red bell pepper 1⁄3 Cup (5.33 tbs)
  Water 3 Tablespoon
  Tahini 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Cayenne 1 Pinch
Directions

1. With the motor running, add the garlic to a food processor through the feed tube and process until finely chopped. Add the chickpeas, roasted pepper, water, tahini, lemon juice, salt, and cayenne and process, stopping once to scrape down the sides of the bowl, until smooth.
2. Transfer to a bowl; stir in more water 1 tablespoon at a time if the hummus is too thick to spread easily. (The hummus may be prepared and refrigerated, covered, for up to 3 days.)

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Bell Pepper

Rate It

Your rating: None
4.195835
Average: 4.2 (12 votes)