Hummus with Roasted Red Peppers
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
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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In food processor or blender, combine chickpeas, tahini, lemon juice and garlic and process until smooth.
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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.
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Transfer to an airtight container and refrigerate for at least 2 hours or overnight.
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Variations:
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Hummus with Black Olives: Substitute ½ cup (125 mL) chopped pitted kalamata olives for the red pepper.
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Lemony Hummus: Substitute 1 tbsp (15 mL) grated lemon zest for the red pepper.
Notes
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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.
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You can use bottled roasted red bell peppers in this hummus or roast your own.
2005 Maxine Effenson Chuck and Beth Gurney
