Roasted Red Pepper Hummus

  • Yield 8 servings

Spread this reduced-fat hummus on whole-wheat pita bread or serve as a dip for vegetables.

The Cancer Project


1 (15-ounce) can garbanzo beans, drained and rinsed, liquid reserved, or 1 1/2 cups of cooked garbanzo beans, drained with at least 1/4 cup cooking liquid reserved
1 tablespoon tahini (sesame seed butter)
1/4 cup lemon juice
3 green onions, sliced
1 tablespoon minced or pressed garlic (about 3 cloves)
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 cup roasted red peppers, packed in water


  1. Place all ingredients, except reserved bean liquid, in food processor or blender and process until smooth. Add reserved bean liquid as needed for a smoother consistency.
  2. Stored in a covered container in the refrigerator. Leftover Roasted Red Pepper Hummus will keep for up to three days. Keep whole wheat pita or veggies on hand for a quick meal or snack. Makes about 2 cups.

Recipe courtesy of The Cancer Project



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