Prep Time
8 Mins
Chill Time
2 Hours
Yield
14 servings (serving size: 1/4 cup)

This hummus is even tastier after being refrigerated overnight.

How to Make It

Step 1

Drain chickpeas, reserving 1/4 cup liquid.

Step 2

Place chickpeas, reserved liquid, and remaining ingredients in a food processor; process 2 minutes or until very smooth. Cover and chill 2 hours. Serve with pita wedges or baked tortilla chips.

Oxmoor House Healthy Eating Collection

Ratings & Reviews

just saying

Peggy
July 13, 2017
I think this recipe is great-just sayin

ChefBoyRMe's Review

ChefBoyRMe
September 18, 2012
Let me tell you how to make a really tasty Roasted Red Pepper Hummus. First of all, ditch the jarred red bell pepper. Sure, it has bell peppers in it, but also a bunch of other chemicals that alter the true flavor. Buy a fresh red bell pepper and roast it, skin it, chop it and add to a food processor. Then add 1-2 Tbsp. of tahini, 1 garlic clove, minced; 1-2 Tbsp. fresh lemon juice, 1 (19 oz.) can of chickpeas, rinsed and drained; and then a 1/4 tsp. each of black pepper, salt, cayenne and Hungarian Paprika. If you don't add paprika and cayenne that is fine, but I like it. Puree all until smooth. If too thick either add water until desired consistency or add your favorite lemon-lime soda. I use diet. I also add about a tsp. of Splenda, because I am a diabetic. You could add sugar. This offsets the lemon juice. Try this recipe and you will have a winner for sure that doesn't leave a bad taste in your mouth. Put in extra garlic, cumin curry and coriander and you'll taste it all day long!