← Back to Search Results
Middle Eastern, mediterranean
Hummus with Roasted Red Peppers Recipe-8441

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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-sweet-life The Sweet Life
by Kate Zuckerman
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
a-new-way-to-cook A New Way to Cook
by Sally Schneider
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?