Servings: 8
1 1/2 tbsps
Garlic, minced
1 clove
Ground cumin
1/2 tsp
Cayenne pepper
1/2 tsp
1/4 tsp
Garbanzo beans, drained
1 (15 oz) can
Roasted red peppers
1 (4 oz) jar
Lemon juice
3 tbsps
Fresh parsley, chopped
1 tbsp
Red Pepper Hummus
15 m
1 h 0 m
Ready in:
1 h 15 m
  1. Puree red peppers, chickpeas, lemon juice, cumin, tahini, garlic, cayenne, and salt in a food processor.
  2. Pulse until the mixture is smooth and fluffy. In between pulses, scrape the mixture off the sides of the food processor. Transfer the mixture to a serving bowl. Refrigerate for 1 hour.
  3. Sprinkle with parsley. Serve. Enjoy your Red Pepper Hummus!