Roasted Red Pepper Hummus (Tahini-Free)

Recipe by MariaMiller
READY IN: 7mins
SERVES: 5
YIELD: 5
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (15 1/2 ounce) cans chickpeas (garbanzo beans)
  • 1
    tablespoon olive oil
  • 12
    cup roasted red pepper (I use Priano from Aldi, in water not oil)
  • 12
    lemon, juice of
  • 12
    teaspoon cumin (or more to taste)
  • 12
    teaspoon chili powder (or more to taste)
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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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