Hummus has been popular in Middle East and lately, it can be found in most grocery stores in America. It is pretty much used as a dip or spread made from cooked chickpeas (or beans), blended with tahini (sesame paste), olive oil, lemon juice, salt and garlic. I have tried many kinds of Hummus, but my favorite is Roasted Red Pepper Hummus. I like to serve it with Crispy Flatbread or Pita chips and red/yellow peppers or even cucumbers. It’s fresh, flavorful, healthy and only takes about 10 minutes to make. I’m making some tonight and will bring it to work tomorrow. Hope my peeps at work enjoy it as much as I do. 🙂
Let’s cook some food! Actually, it’s not even cooking that I’m doing tonight. It’s blending!
First, drain chickpeas. I use 1 (15 oz.) can. By the way, another name of chickpeas is garbanzo beans.
Throw everything in the food processor (drained chickpeas, tahini, chopped roasted red peppers, extra virgin olive oil, lemon juice, minced garlic, salt, cayenne pepper and ground cumin).
Love the color of roasted red peppers. 🙂
Blend until combined.
There you have it, Roasted Red Pepper Hummus.
Drizzle the top with extra virgin olive oil and chopped roasted red pepper.
Serve with Crispy Flatbread or Pita chips and some veggies like cucumbers or red/yellow peppers.
Hope you give this Roasted Red Pepper Hummus and Crispy Flatbread a try. It’s so quick and easy and good for you. The recipe card is below.
- 1 (15 oz) can chickpeas (garbanzo beans), drained
- ¼ cup fresh lemon juice (about 1½ lemons)
- ¼ cup tahini
- 2 garlic cloves, minced
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper (optional)
- ½ teaspoon ground cumin
- ¾ cup jarred roasted red peppers, chopped (plus a little more for garnish)
- 2 tablespoons extra virgin olive oil, plus more to drizzle on the top
- Throw everything in the food processor. Blend until combined.
- Drizzle the top with extra virgin olive oil and chopped roasted red pepper. Serve with crispy flatbread or Pita chips and some veggies such as cucumbers or red/yellow peppers.