← Back to Search Results
Middle Eastern, mediterranean
Hummus with Roasted Red Peppers

Photo by: Mark Shapiro
Comments: 0
 

Recipe

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.

Yield: Makes 1¼ cups (300 mL)

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

Directions

1. In food processor or blender, combine chickpeas, tahini, lemon juice and garlic and process until smooth.

2. Add roasted red peppers, ground cumin and salt and process until smooth. If you prefer a creamier consistency, add water, 1 tbsp (15 mL) at a time, processing until the desired texture is achieved.

3. Transfer to an airtight container and refrigerate for at least 2 hours or overnight.

Variations:

Hummus with Black Olives: Substitute ½ cup (125 mL) chopped pitted kalamata olives for the red pepper.

Lemony Hummus: Substitute 1 tbsp (15 mL) grated lemon zest for the red pepper.

Notes

Because can sizes vary, we provide a range of amounts for beans in our recipes. If you’re using the larger size, you may want to adjust the seasoning by adding a pinch of cumin and salt.

You can use bottled roasted red bell peppers in this hummus or roast your own (see Roasted Bell Peppers).


© 2005 Maxine Effenson Chuck and Beth Gurney
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1/4 cup.

201kcal (10%)
91mg (9%)
25mg (42%)
20mcg RAE (1%)
274mg
44mg
7g
1g
6g
28g
0mg (0%)
431mg (18%)
1g (5%)
8g (12%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
living-raw-food Living Raw Food
by Sarma Melngailis
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lucid-food Lucid Food
by Louisa Shafia
desserts-4-today Desserts 4 Today
by Abby Dodge
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?