More Great Recipes: Vegetarian

Roasted Red Pepper Hummus


User Avatar
Member since 2016

Serves | Prep Time | Cook Time

Ingredients

30 oz chickpeas (15 oz)
7 oz roasted red peppers (packed in water), bottled, drained
3 clove(s) (medium) garlic clove(s)
3 Tbsp canned tahini
1 Tbsp olive oil
6 Tbsp fresh lemon juice
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/4 tsp table salt
1/2 tsp black pepper, freshly ground


Drain chickpeas, reserving 1⁄4 cup of liquid.


Place chickpeas, reserved liquid and remaining ingredients in a food processor


Process 2 minutes or until very smooth.


Cover and chill 2 hours.


Serve with pita wedges or baked tortilla chips


Pairs Well With


Notes

From the Kitchen of Amber Eichten

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11190 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter