Roasted Red Pepper Hummus – a delicious recipe with Garbanzo Beans, Garlic, Olive Oil, Tahini, Red Peppers, Ground Cumin. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
First wash the garbanzo beans in a colander, then add the peeled garlic and a few chickpeas and some oil to the food processor and blend to break up the garlic.
2
I find doing this first takes away the raw garlic bite as it gets more blended.
3
Then add the rest of the garbanzo beans, the olive oil, and the tahini and blend until quite smooth.
4
Chop up the peppers roughly and add those along with the cumin, paprika, and basil.
5
Blend again until these ingredients are incorporated, and salt and pepper to taste before doing a final blend.
6
You may need to add more or less olive oil depending how smooth you want the final hummus or how well your food processor works.
7
Hummus keeps well for at least a week stored in a sealed container in the fridge.
482
kcal
Calories
35
g
Fat
40
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 can (15 Oz. Can) Garbanzo Beans, 2 cloves Garlic, Peeled, 1/2 cups Olive Oil, 1/2 cups Tahini, and more.
Yes, Roasted Red Pepper Hummus falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
