Spiced Sweet Roasted Red Pepper Hummus Recipe - Bush’s Best

Spiced Sweet Roasted Red Pepper Hummus

Recipe By: MARBALET   Photo By: MARBALET
Write a Review | Read Reviews (290)
We like spicy and sweet and this hummus is both. And easy too. Everything is popped into the food processor and pulsed into deliciousness. Cumin and cayenne add a bit of kick and pair nicely with the sweet, sweet roasted peppers. Makes lots.
 
  • Prep: 15 Minutes
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  • Cook: 0 Minutes
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  • Total: 1 hour 15 Minutes
 
8
 
 
  • 1 (15 ounce) can garbanzo beans, drained
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  • 1 (4 ounce) jar roasted red peppers
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  • 3 tablespoons lemon juice
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  • 1 1/2 tablespoons tahini
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  • 1 clove garlic, minced
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  • 1/2 teaspoon ground cumin
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  • 1/2 teaspoon cayenne pepper
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  • 1/4 teaspoon salt
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  • 1 tablespoon chopped fresh parsley
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  1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
  2. Sprinkle the hummus with the chopped parsley before serving.
Nutrition Information
 
 
More Reviews (290)
Reviewed By: Sharon
This is really good - much better than Trader Joe's. I've never used tahini when making hummus because I never have it around. I use roasted almond butter instead. I've also used cashew butter. Both add a haunting depth and an elusive nuance. Excellent! Give it a try. I up the cumin and throw in some chipotle chili powder along with the cayenne, and use two cloves of garlic that have been roasted in their skins in a dry skillet until they turn dark in spots. Really mellows it out and complements the roasted nut butters. The mixture has to be thinned with olive oil and water while blending to reach the right consistency. Oh, and I always fire roast my own peppers. The good thing about home made hummus is that you can tweak it to suit your own tastes. This is a very good recipe to start with. The parsley is superfluous
Reviewed By: SweetMuffin06
This recipe is a delicious alternative to regular hummus; the spicy and sweet flavors are perfect. Like any hummus recipe it's easy to tweak to your personal preference (more sour, more spicy, etc.). Sometimes I use roasted garlic for even more flavor. I literally licked the inside of the blender when I first made this, it was so good! :)
Reviewed By: VB chickie
This recipe is delicious as is, but I added extra Cumin and Cayenne Pepper and a bit extra red peppers. If you don't have Tahini, it is very easy to make it. Just lightly toast 1/4 cup of sesame seeds in a 350 degree oven for about 5-10 minutes, but do not brown them. Let cool, and then put them in a food processor with about 1 Tablespoon of EVOO, until the Tahini is paste-like. Top the humus with some chopped up roasted red peppers. Very delicious.