Wednesday, August 15, 2012

Roasted Red Pepper Hummus

I came up with this recipe, because all the recipes for hummus I have tried, haven't been creamy enough for me. I think the yogurt really adds to this!

*Before starting this recipe, cut 1/2 red pepper off stem into large slices. Lightly baste the pieces with olive oil and roast them in the oven for 15 minute (until tender) at 350 degrees F.


  • Can of chickpeas, drained
  • 2 tbsp tahini 
  • 1/4 cup plain yogurt
  • 1/2 roasted red pepper chopped into tiny pieces 
  • 1/4 cup lemon juice
  • 1/4 cup olive oil 
  • Salt to taste
  • 1/4 tsp cayenne pepper
  • Combine all ingredients, except for roasted red pepper, in food processor
  • Blend until smooth and creamy
  • Stir in chopped red pepper
  • Refrigerate before serving, and if there is any extra
  • Serve with veggies, pita chips, crackers, tortillas, etc

* Tahini (sesame oil) can be found in the international section of the grocery store. It is on the expensive side, but the cost is well worth it for all the hummus you can make with a large jar!

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