Spiced Sweet Roasted Red Pepper & feta Hummus
photo by Andrew Purcell
- Ready In:
- 1 (15 ounce) can garbanzo beans, drained
- 1 (4 ounce) jar roasted red peppers
- 3 tablespoons lemon juice
- 1 1⁄2 tablespoons tahini
- 1 clove garlic, minced
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1 tablespoon chopped fresh parsley
- 1⁄2 cup crumbled feta cheese
- In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.
- Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.
- Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
- Transfer to a serving bowl and refrigerate for at least 1 hour.
- (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.
Made this today (Thurs.) to take to a get together on Saturday, will probabley have to make another one befor Sat.I love Hummus and I love Red pepper dip, so this is a keeper in this house. I found it very easy to make, next time Imay cut back a little on the cayenne if i'm making it for a variety of people. I love hot but I know some of my friends don't, but its an excellent recipe. Thank you.
I made a batch tonight, thinking that I would eat it later or tomorrow with some tortilla chips. As soon as I made it and my husband and I tasted it, we ate it right away! All of it! The only thing I changed was I added a little salt, olive oil, and replaced the tahini with sesame seed oil. Best recipe for roasted red pepper hummus ever! My only regret was not making a triple batch!
Excellent. Usually I prefer the plain chickpea, tahini, garlic and lemon hummus. This lovely recipe retains the bright flavour of the plainer version, but with added depth and complexity. I used fresh cooked chickpeas and home roasted peppers. I also replaced the cayenne with a squeeze of harissa from the tube as it's flavour seems to blend in quicker, while cayenne benefits from a bit of standing time, which I didn't have. Liked by all I have fed it to, including those who don't usually enjoy feta. Thank you 1Steve.