The first time I made it, I wasn't a huge fan. Following the recipe to the detail didn't elicit anything particularly tasty, and the texture was very grainy. For the second batch, I shelled the chickpeas (pinching the bean to remove the outer skin). This made a HUGE difference in the texture and removed all of the graininess. I added another a bit more red pepper (another 1/4 of a pepper per batch). I'm basically making it in vats weekly to keep the ever-snacking boyfriend healthy and happy. :)
Red Pepper Hummus
Photo: Randy Mayor; Styling: Cindy Barr
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.
Yield: 6 servings (serving size: 1/3 cup)
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Amount per serving
- Calories: 94
- Calories from fat: 29%
- Fat: 3g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 1.6g
- Protein: 3.7g
- Carbohydrate: 14.1g
- Fiber: 3.7g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 209mg
- Calcium: 30mg
- 1 red bell pepper
- 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon tahini (sesame seed paste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 garlic clove, quartered
- Preheat broiler.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.
- Place bell pepper and remaining ingredients in a food processor; process until smooth.
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Red Pepper Hummus Recipe at a Glance