Name: Hummus with Roasted Red Peppers
Yield: 4 servings
Ingredients: 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed (see Notes), or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained; 1/4 cup (50 mL) tahini; 1/4 cup (50 mL) freshly squeezed lemon juice; 2 cloves garlic, minced; Half roasted red bell pepper, peeled and thinly sliced (see Notes); 1 tsp (5 mL) ground cumin; 1/4 tsp (1 mL) salt, or to taste; Water, optional

Hummus with Roasted Red Peppers – a delicious recipe with tahini, freshly squeezed lemon juice, garlic, red bell pepper, ground cumin, salt. Easy to follow and perfect for any occasion.

Servings: 4 persons

1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed (see Notes), or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained
1/4 cup (50 mL) tahini
1/4 cup (50 mL) freshly squeezed lemon juice
2 cloves garlic, minced
Half roasted red bell pepper, peeled and thinly sliced (see Notes)
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) salt, or to taste
Water, optional

Quick Info

Servings
4 servings
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Hummus with Roasted Red Peppers

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