Roasted Red Pepper Hummus

Courtesy of Donna Hargrove, D.O., FACOG, – Nutrition Editor

Equipment Needed:

Covered bowl, food processor, chef knife, measuring cups and spoons


1 cup dried garbanzo beans

4 cups vegetable stock

1 tsp ground cumin

¼ tsp cayenne

1/8 tsp turmeric

1 tsp salt

12 oz jar roasted red peppers

3 cloves poached garlic, smashed

¼ cup olive oil

¼ cup tahini

½ tsp ground cumin

3 fresh red chilies or ¼-1/2 tsp crushed red pepper to taste


Rinse dried beans with cold water. Place in a bowl and cover with vegetable stock 2 inches above beans. Cover and soak in refrigerator 6-8 hours. Pour into a medium saucepan, using same liquid, adding 1 tsp ground cumin, cayenne and turmeric. Bring to a boil; simmer until tender, about 45 minutes. Add 1 tsp salt at end of cooking. Drain, reserving liquid, and allow to cool.

Place drained beans into the food processor, along with roasted red peppers, 1 tsp salt, tahini, ½ tsp cumin and chilies. Process or 2-3 minutes, adding bean liquid to make hummus creamier while processing. While continuing to process, drizzle olive oil into hummus and allow mixing for 2 minutes.

At this point, taste and adjust for added salt and chili peppers; add more olive oil if a smoother texture is desired.

Store in a covered bowl in the refrigerator for up to 2 weeks.

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