Preshana’s Roasted Red Pepper Hummus


1 can chickpeas
1 large roasted red pepper( I used the bottled version in brine)
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
1 Tbspn tahini (sesame seed paste) optional
1 tbsp water
1 Tbspn extra virgin olive oil
1 tsp paprika

Drain the chickpeas and rinse.
Combine all the above ingredients in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste, as per your taste.
This will keep in the fridge for 3-4 days.

Prepared, tried and tested by: Preshana Singh

This entry was posted in Dips and Spreads, Vegan and Vegetarian by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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