Roasted Red Pepper Hummus (Tahini-Free)
photo by MariaMiller
- Ready In:
- 7mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 2 (878.83 g) can chickpeas (garbanzo beans)
- 1-2 garlic clove
- 14.79 ml olive oil
- 118.29 ml roasted red pepper (I use Priano from Aldi, in water not oil)
- 1 lemon, juice of
- 2.46 ml cumin (or more to taste)
- 2.46 ml chili powder (or more to taste)
- salt
directions
- Drain both cans of chick peas, reserving the liquid from one of the cans.
- Add both cans of beans to food processor along with 1-2 cloves of peeled garlic (no need to chop, the food processor will take care of that!), about half a jar of roasted red peppers in water (also add a bit of the liquid if you'd like to boost the pepper flavor), juice from 1/2 lemon, cumin, chili powder, and some salt.
- Drizzle in olive oil (I usually use do one turn of the food processor, approximately 1 TBSP).
- Blend for about 30 seconds. Add some of the chickpea liquid if needed to get the right consistency.
- Continue to blend until smooth and creamy, scraping the sides and adding more liquid as needed.
- Enjoy with your favorite veggies or pita chips. My favorites are carrots, cucumber slices, sugar snap peas, and red bell peppers!
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RECIPE SUBMITTED BY
MariaMiller
Nutley