Red Pepper Hummus

Made this hummus for my husbands birthday to serve with veggies and it turned out great! I will defiantly be making this again for parties–I did however double batch it so if you are making it for a party you might want to double it up! Enjoy!



2 whole red bell peppers
One 15-ounce can garbanzo beans
1/4 cup fresh lemon juice, about 2 large lemons
1/4 cup tahini
1 tablespoon of minced garlic
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 sea salt, depending on taste



In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds.
Then, add the olive oil, minced garlic, cumin, cayenne pepper, crushed red pepper and the salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.
Then, scrape the hummus into a bowl, and serve with veggies.
Tip: Store homemade hummus in an airtight container and refrigerate up to one week.

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