Roasted Red Pepper Hummus

We blogged about this recipe here.

Roasted Red Pepper Hummus

  • Servings: 4-6
  • Print


  • 1 7 oz jar of chickpeas – aka garbanzo beans, drained and rinsed
  • 1/4 c tahini paste
  • 1 T lemon juice
  • 1 clove of garlic, minced
  • 1/2 tsp kosher salt
  • 2-4 T of water (add gradually until you get the desired consistency)
  • 1 large roasted red pepper – about 4″ long (use two if they’re a lot smaller)
  • olive oil to drizzle on the top
  • sumac to sprinkle on the top – or paprika

Place all of the ingredients except the olive oil and sumac in a blender and process until smooth.  Place in a bowl to serve with carrots and pita bread or lentil chips; sprinkle with the olive oil and sumac.

Recipe brought to you by BigLittleMeals and Andy and Ann


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