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Roasted Red Pepper Hummus

keithsnow's picture
Chef Keith Snow creates a delicious vegan hummus with roasted red peppers.
  Garbanzo beans 30 Ounce, canned, rinsed (2 cans 15 Ounce each)
  Sesame tahini paste/Peanut butter 3 Tablespoon
  Lemon juice 2 Tablespoon
  Extra virgin olive oil 3⁄4 Cup (12 tbs)
  Roasted red pepper 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Cumin 1 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Kosher salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon, freshly cracked

1) In a food processor bowl, add the garbanzo beans, roasted red pepper, garlic, cumin, cayenne pepper, tahini, olive oil, kosher salt and black pepper.
2) Squeeze in the fresh lemon juice and process until the hummus is smooth.
3) Taste and adjust the seasoning with salt and pepper to taste.

4) Use the hummus to make wraps, as a spread or a dip for pita bread or as desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes

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