On Line Cookbook
Roasted Red Pepper Hummus
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information

Serves/Makes:3 1/2 cups

  • 2 red bell peppers, roasted* and deseeded
  • 2 15 oz (420 grm). cans of garbanzo beans, drained
  • 6 tbsp (90 ml) tahini
  • 4 tbsp (60 ml) lemon juice
  • 2 tbsp (30 ml) olive oil
  • 4 tsp (20 ml). ground coriander
  • 1 tsp (5 ml). cumin seeds
  • 1/4 tsp (1 ml). cayenne pepper
  • 2 tsp (10 ml). salt
  • 2 lg. cloves of garlic
  • sliced black olives for garnish
  • Combine all ingredients in a food processor until a smooth paste.
  • Thin with 2 tbsp (30 ml) to 6 tbsp (90 ml) of water if too thick.
  • Serve with pita bread wedges.
* To roast peppers, place on a gas range or outdoor grill. Rotate occasionally until black on all sides. Place pepper in a paper bag, close & let sit for 10 minutes. Peel off blackened skin. Do not run pepper under water - the flavor is in the juices.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.