Easy red pepper houmous

    (115)
    10 min

    Easy to make! Serve with tortilla crisps, pitta triangles, veggies, or use on sandwiches.


    111 people made this

    Ingredients
    Serves: 8 

    • 1 (400g) tin chickpeas, drained and rinsed
    • 1 tablespoon olive oil
    • 1 medium red pepper, quartered
    • 1 tablespoon tahini
    • 1 fresh lime, juiced
    • 1 1/2 tablespoons water
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 clove garlic

    Method
    Prep:10min  ›  Ready in:10min 

    1. In a food processor or blender, combine all ingredients. Blend until smooth.

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    Reviews & ratings
    Average global rating:
    (115)

    Reviews in English (85)

    by
    235

    Adding cumin will greatly enhance the flavor of this hummus. For cooks who prefer a creamier texture, pour the garbonzo beans into a large bowl of water, and rub them between your fingers. This peels them of their rough outer skin. Skim the floating skins from the water, and drain the peeled beans, proceed with recipe. Good stuff!  -  11 Aug 2006  (Review from Allrecipes US | Canada)

    by
    126

    Really great stuff, and super easy. I thought I had tahini at home, but I didn't, so I just threw in some seasame seeds. I added a little more lemon juice because I had extra. I couldn't find canned roasted red peppers, espeiclally in 4 ounce sizes so I just estimated. The hummus smells like salsa, but tastes great. Texture is perfect, as well. Just note that it makes a lot more than you would expect it to make, and hummus can be super filling. The next time I make it, I probably will slice up some of the red pepper to make chunks in it (I know, not much of a hummus that way, but it works).  -  09 Mar 2007  (Review from Allrecipes US | Canada)

    by
    56

    THis recipe was very easy to make. I double it, but only used one red pepper and the juice of one lemon. It was a little bland so I added 1/4 tsp of cumin and 1/4 tsp of cayenne pepper.I also added about 1/4 cup of fresh basil.  -  18 Apr 2007  (Review from Allrecipes US | Canada)

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