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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 - A&M
- 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