If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is just a basic hummus recipe, one that we make a lot around my house. My son likes it a lot better than hummus made without peppers. I don't generally measure, just dump everything in and taste so the ingredients are all approximate. - cauner —CRussell
Food52 Review: Cauner's recipe is pretty liberal in terms of measurements, so I felt free to adjust it to my tastes, but only after I made it to the letter first. There was very little tweaking, the measurements were pretty spot on, just a bit more here and there was all it took. Next time I make this, I might add one more roasted pepper to the mix because it lent a wonderful hint of a sweet and creamy flavor that I thought was just perfect. This is precisely what I like about this recipe, it can be tweaked to suit your preference—so big thumbs up for this one! - TiggyBee —The Editors
- 1 red bell pepper
- 15 ounces garbanzo beans
- 1 tablespoon minced garlic
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Drain beans.
- Cut pepper in half and remove stem and seeds. Place on cookie sheet and broil in oven until outside skin is black. Allow to cool in a plastic baggie. Peel off outside skin.
- Puree all ingredients in blender until smooth. Adjust spices to taste. Serve with crackers, pita chips, melba rounds or fresh vegetables.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Red Pepper Recipe
Arugula Finish That?
Step beyond the salad
Arugula goes beyond salad.
Monte Cristo: a breakfast-lunch hybrid.
We're obsessed: wooden everything.
The new Food52 office.