Roasted Red Pepper Hummus!! Homemade Hummus Recipe

Drain and rinse 1 can of chickpeas (15 oz) and skin them by pinching between fingers to remove the skins.

Boil a pot of water on the stove and add the shelled chickpeas.

Cook the chickpeas for about 5 minutes once the water comes back to a boil, then drain and run under cool water to stop the cooking process.

Set up a food processor and add the cooked chickpeas, 1 tbsp lemon juice, 2 peeled cloves of garlic, 0.5 tsp salt, 1 tbsp tahini, and 2 tbsp extra virgin olive oil.

Add a piece of roasted red pepper (about 2 in by 4 in) to the food processor.

Pulse the mixture a few times, then blend until smooth.

Check the consistency; if it's too thick, add a little more olive oil and taste for seasoning.

Cover and let the hummus sit in the refrigerator for 4 to 6 hours before serving.

Equipment Needed

Spice Level:

Dietary

Allergens