Roasted Red Pepper Hummus

By • January 14, 2011 • 0 Comments

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Author Notes: A creamy, colorful hummus...Curry powder adds spark and tahini and garlic give it a smooth finish...CathyB@brightbakes

Makes 3 cups

  • 2 large, sweet red peppers, roasted (if fresh, see note)
  • 2 cans garbanzo beans(chickpeas) well rinsed and drained
  • 1/3 cup fresh lemon juice
  • 3 tablespoons Tahini
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 garlic cloves, peeled
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon freshly cracked black pepper
  • Extra Virgin Olive Oil and Paprika, for finishing
  1. If you're roasting your own peppers: (Simply broil them about 4 inches from the heat until skins are blistered, rotating and turning until all sides are blackened. Immediately place the peppers in a bowl, cover, and let stand for 15 minutes or so. Peel off and discard the blackened skin and remove stems and seeds.)
  2. Place the peppers in food processor. Add the remaining ingredients and process until blended and very fluffy, about 4 minutes, scraping down sides of bowl halfway through. Scrape into a container,drizzle liberally with olive oil and dust with paprika.
  3. Serve with fresh veggies, pita chips, or flatbreads, for dipping.
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Tags: dips, dips, hummus

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