roasted sweet red pepper hummus

Name: Roasted Sweet Red Pepper Hummus
Prep time: 15 min
Cook time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 can(s) (15 oz) garbanzo beans (chickpeas); 1 jar(s) (4 oz) roasted sweet red peppers - not hot; 3 tablespoon(s) lemon juice; 1 1/2 tablespoon(s) tahini (sesame paste); 1 clove(s) garlic, minced; 1/4 to 1/2 teaspoon(s) ground cumin; 1/4 to 1/2 teaspoon(s) cayenne pepper - is hot (optional); 1/4 teaspoon(s) salt; 1 tablespoon(s) chopped fresh parsley; - refrigerate at least 1 hour

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review

Private Recipe by

Sharon Colyer

@Cmom02

Louisville, KY

Nice dip for any time. Original recipe, from Allrecipes. I have tweaked. Quick to make, but REFRIGERATE for 1 hour. Roasted sweet red peppers are NOT hot. Cayenne pepper IS hot, but Optional.

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yield serving(s)

prep time 15 Min

cook time 1 Hr

method Refrigerate/Freeze

Ingredients For roasted sweet red pepper hummus

1 can

(15 oz) garbanzo beans (chickpeas)
1 jar

(4 oz) roasted sweet red peppers - not hot
3 Tbsp

lemon juice
1 1/2 Tbsp

tahini (sesame paste)
1 clove

garlic, minced
1/4 to 1/2 tsp

ground cumin
1/4 to 1/2 tsp

cayenne pepper - is hot (optional)
1/4 tsp

salt
1 Tbsp

chopped fresh parsley
refrigerate at least 1 hour

How To Make roasted sweet red pepper hummus

1
In an electric blender or food processor, puree first 8 items. Process, using long pulses, until mixture is fairly smooth, and slightly fluffy. Make sure to scrape mixture off sides, in between pulses.

2
Transfer hummus to a serving bowl, and REFRIGERATE, for at least 1 hour. (Can be made up to 3 days ahead and refrigerated. Return to room temperature, before serving.) Sprinkle with chopped fresh parsley, before serving. Serve with baked pita chips, vegetables, or crackers. Makes 8 servings.
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