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roasted red pepper hummus

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Smooth and creamy, this homemade hummus is so good, so healthy and so full of flavor, you won't be buying it at the store anymore!

►
yield 3 cups
prep time 5 Min
method Food Processor

Ingredients For roasted red pepper hummus

  • 1 can
    (19 oz.) chickpeas, drained and rinsed
  • 6 oz
    jarred roasted red peppers, juice reserved
  • 3 Tbsp
    freshly squeezed lemon juice
  • 1 1/2 Tbsp
    tahini
  • 2 lg
    cloves garlic, pressed
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    cayenne pepper, or to taste
  • 1 pinch
    ground himalayan sea salt
  • 1 tsp
    extra virgin olive oil
  • 1 Tbsp
    fresh parsley, chopped

How To Make roasted red pepper hummus

  • 1
    In a food processor with a blade attachment, combine chickpeas, roasted red peppers, lemon juice, tahini paste, garlic, cumin, cayenne, salt and oil. Pulse for about 60 seconds and then process until smooth, 1 to 2 minutes. If hummus is too thick or still has tiny bits of chickpeas, slowly add 1 to 3 tbsp. reserved juice until consistency is reached.
  • 2
    Transfer hummus into a serving bowl and refrigerate for at least 1 hour. Finely chopped a1 tbsp. roasted red peppers. Make a small well in the middle, add chopped red peppers and sprinkle with chopped parsley. Serve with pita bread, pita chips, crackers or crudités.
  • 3
    Note: Store hummus in an airtight container and refrigerate up to one week.
  • 4
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=vBWKGWi6voU
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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