Roasted Red Pepper Hummus

Summer wouldn’t be summer without a great homemade hummus recipe!


6oz roasted red pepper (I used a jar from the grocery store for ease)

15oz can chickpeas

3 garlic cloves, minced

2 tbsp lemon juice (with extra for taste if required)

1/2 tsp ground cumin

3 tbsp tahini paste

pinch of salt

2 tbsp approx, olive oil


Add the red peppers, chickpeas, garlic, lemon juice, cumin, tahini and a good pinch of salt to a food processor and blend until well combined.

Add the olive oil a little at a time to the hummus as it is being processed until you get to the desired texture (I use a bit less than 2 tbsp or judge it as I make it).

Add more lemon juice or salt if needed.

Store in an air-tight container in the fridge for up to 5 days.

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