Roasted Red Pepper Hummus

I found the recipe in “The Everything Vegan Book” by Jolinda Hackett.
This is such a tasty hummus and one well worth making. It is my favourite (so far).

1 420 gm can of chickpeas (Garbanzo beans) drained
1/3 cup Tahini
2/3 cup chopped roasted red peppers *see note below
3 tbs fresh lemon juice
2 tbs olive oil
2 cloves garlic
1/2 tsp cumin
1/3 tsp sea salt
1/4 tsp cayenne pepper (optional)

Place all ingredients into TM bowl (or high speed blender)
Blend for 30 seconds on speed 8

*Roasting red peppers
Preheat oven to 205 degrees
Drizzle a large whole pepper with olive oil
Bake for 30 minutes, turning once
Let pepper cool then remove skin before making hummus.

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3 Responses to Roasted Red Pepper Hummus

  1. Herbifit says:

    I love Hummus. I can’t believe it took me so long before I started making my own! I’ll eat it with just about anything. The perfect dip 🙂

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