This was the first hummus recipe I have ever made. It turned out quite good and I even got some professed "hummus haters" to admit that it was pretty good. I did make the recipe as written (I only used 1/4 tsp cayenne) and some said it was too spicy, but not me!
Delicious! I used this recipe over the holidays and it was a big hit. Only thing I did differently was I cut out the tahini and added 2 Tbsp of toasted sesame seeds to the blended mixture at the end. I sprinkled some of the seeds on top too for presentation. Really loved the roasted red pepper flavor and I like it spicy and felt the 1/2 teaspoon amt was just perfect. Thank you!
Winner! I stuffed and baked a large mushroom cap with this spicy red pepper hummas for a vegetarian main dish. Thanks for posting, this was very good hummus.
Awesome recipe. Taste's great. I don't have a food processor so I used a handheld one and it worked well. I also had fresh red peppers so I grilled them on an indoor grill and tasted great.
Loved this! The Three-C's spices mixed with the red pepper perfectly. Only difference is that my vita-mix can process sesame seeds, so I used 1/3C sesame seeds, and only 1/3C Red pepper. After sitting overnight, the flavors married and this didn't last for more than 24 hours!
I added sun-dried tomatoes to this recipe, and it was amazing.
This is a great hummus. I will be sure to use this recipe when I have a vegan guest over- I normally use a red pepper hummus recipe which calls for some feta cheese.
Delicious! I took your suggestion to play a little and subsituted 1/4 cup spicy vegetable spread for 1/4 cup of the roasted tomatoes. It came out such a beautiful colour, and with lots of flavour! Serve alongside regular hummus for a colour and flavour contrast and your guests will think you've been to a gourmet deli!
This is the best hummus I have ever had! The mixture of spices is interesting and unique. This batch won't last long. It's very spice, and a less spicy version can be made by adding less cayenne.