Hummus with Roasted Red Peppers

The TENA Kitchen Recipe

Hummus with Roasted Red Peppers


  • 2 Red bell peppers (or 250 ml chopped jarred roasted red peppers)
  • 60 ml Tahini
  • 15 ml Grated lemon zest
  • 60 ml Water
  • 30 ml Olive oil
  • 1 Clove garlic, coarsely chopped
  • 2,5 ml Ground cumin
  • 2,5 ml Salt
  • 540 ml canned Chick peas (garbanzo beans), drained and rinsed


    To Roast Red Bell Peppers

  1. Move oven rack about 12 cm away from broiler. Turn oven to broil.
  2. Remove core from peppers and cut into large flat pieces. Arrange skin side up on baking sheet. Broil 5 - 10 minutes or until skin of peppers is charred.
  3. Put peppers in a resealable plastic bag for 15 minutes. Open the bag and peel away the charred pepper skin and discard. Keep 1-2 pieces of pepper to finely chop for a garnish. Coarsely chop the remaining peppers.
  4. To Make Hummus

  5. In food processor bowl, combine tahini, lemon zest and water and process 30 seconds.
  6. Add olive oil, garlic, cumin and salt. Process 30 seconds.
  7. Add half of chick peas (garbanzo beans) and process 30 seconds.
  8. Scrape the processor bowl, add remaining chick peas and process 2 minutes, or until desired smoothness is achieved.
  9. Add coarsely chopped peppers and process 1-2 minutes.
  10. Taste and add more salt if desired.
  11. Finely chop the reserved peppers for a garnish.