Spicy Roasted Red Pepper Hummus

Yield: 1 ½ cups

Spicy Roasted Red Pepper Hummus

¾ c. jarred roasted red peppers, coarsely chopped
15 oz. can chickpeas (also called garbanzo beans)
¼ c. fresh lemon juice
¼ c. tahini
1 garlic clove, minced
2 tbsp. Olio Chipotle Olive Oil
½ tsp. ground cumin
Olio Himalayan Sea Saltt, to taste


  1.        Drain the chickpeas (reserving the liquid), add to the bowl of a food processor.
  2.        Add peppers, lemon juice, tahini, garlic, cumin, ½ tsp. Olio Himalayan Sea Salt and Olio Chipotle Olive Oil.
  3.        Pulse the mixture. If too thick, use the reserved chickpea liquid to loosen to desired texture. Mix.
  4.        Correct seasoning.
  5.        Serve chilled or at room temperature with vegetables or pita chips.


Recipe by Beth Scanlon, CC, Food Fare Carterers