Spicy roasted red pepper hummus

Gail Herbest


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

★★★★★ 3 votes
15 Min


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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 Spicy roasted red pepper hummus


  • 1In 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
  • 2Transfer to a serving bowl and refrigerate for at least one hour, garnish with chopped parsley

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About Spicy roasted red pepper hummus

Course/Dish: Other Appetizers, Dips, Spreads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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