Spicy roasted red pepper hummus

★★★★★ 3 Reviews
Gaillee avatar
By Gail Herbest
from Bangor, ME

Quick and easy, may be made up to 3 days early and refrigerated, bring to room temperature before serving. YUMMY!

serves 8
prep time 15 Min


  •   1 can(s)
    15 oz garbonzo beans, drained
  •   1 jar(s)
    7 oz, roasted red peppers, drained
  •   3 Tbsp
    lemon juice
  •   1 1/2 Tbsp
  •   1 clove
    garlic minced, or 2 teaspoons preminced
  •   1/2 tsp
    ground cumin
  •   1/4 tsp
    cayenne pepper (may use 1/2 tsp if you like it spicy
  •   1/4 tsp
  •   1 Tbsp
    chopped parsley

How To Make

  • 1
    In a blender or food processor, puree garbanzo beans, peppers, lemon juice, tahini, garlic, cumin. cayenne and salt. using long pulses, until mixture is fairly smooth, scraping the sides as needed
  • 2
    Transfer to a serving bowl and refrigerate for at least one hour, garnish with chopped parsley

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