Roasted Red Pepper Hummus


  • 1 (15 oz) can garbanzo beans, drained-reserving the juice
  • 4 oz roasted red peppers
  • Juice of 1 lemon
  • 1 1/2 Tbsp tahini
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt


  1. In a food processor combine all ingredients and pulse/blend until smooth. Add some of the reserved garbanzo bean juice if necessary to acquire the consistency you desire. (I probably used 3-4 Tbsp) Make sure to scrape the bottom and sides of the bowl to ensure all ingredients are well blended. Serve immediately or store in the fridge until ready to serve.

Recipe and Photo: Amy’s Kitchen

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