- 2 large sweet red peppers
- 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
- 1/3 cup lemon juice
- 3 tablespoons tahini
- 1 tablespoon olive oil
- 2 garlic cloves, peeled
- 1-1/4 teaspoons salt
- 1 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
- Additional garbanzo beans or chickpeas, optional
- Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
- Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
- Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.
Reviews for Roasted Red Pepper Hummus
"This is wonderful! So much better than store bought. I added a little real maple syrup & 18 year old balsamic vinegar to it & it was perfect!"
"A real family favorite. I always use smoked Olive oil. Liquid Smoke would work equally well, just go light."
"I tried this recipe as printed, except for the coriander as I don't care for it. A few tweaks later and my son and I loved it. I used one red and one yellow pepper, exchanged lime juice for the lemon (or a combination is good) 2 T. tahini, 2 T. olive oil and drizzle in 1 more if needed for processing, and a 1/2 tsp. salt. We eat it with mini tortilla chips."
"Love this hummus! I cannot get the texture perfect but everyone has loved it!"
"I made this with Yellow Bell Peppers and halved the recipe. I was in a hurry, and so left out the cumin and coriander. They were in the back of the cabinet, and I was pressed for time. I also seeded and cut the pepper in half before placing it cut side down on a baking sheet instead of leaving it whole, and only broiled it until it was partially blackened, the center top of each half, and then peeled them. I suppose it's only a relative of the original recipe, but it's tasty all the same. It's definitely delicious on a cheddar cheese sandwich."