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Hummus with Roasted Red Peppers

Updated July 07, 2016
This image courtesy of Mark T. Shapiro

This versatile spread has many applications. Serve it as an appetizer with sliced vegetables, as a dip for crackers or in a pita. It can be stored, tightly covered, in the refrigerator for 3 or 4 days.

CostInexpensive

Easy

Make Ahead RecipeYes

OccasionGame Day

Recipe CourseAntipasto/mezze, Snack

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian

EquipmentBlender, Food Processor

Taste and TextureCreamy, Garlicky, Savory

Type of DishDip/spread

Ingredients

  • 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed (see Notes), or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained
  • ¼ cup (50 mL) tahini
  • ¼ cup (50 mL) freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • Half roasted red bell pepper, peeled and thinly sliced (see Notes)
  • 1 tsp (5 mL) ground cumin
  • ¼ tsp (1 mL) salt, or to taste
  • Water, optional

Instructions

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