Roasted Red Pepper White Bean Hummus



1 1/2 cups cooked white beans (If you’re cooking up dried beans, this is about a heaping 1/2 cup dried beans. Lima beans, northern beans, anything I’ve tried has worked for me.)

1/2 lemon, juiced

2 Tablespoons tahini (You can also make this by yourself if you so desire; see this recipe)

1/2 teaspoon cumin

1 large garlic clove

1/4 cup olive oil

1/2 teaspoon salt (or to taste)

1 large red bell pepper

2 pinches ground red pepper

Directions & Notes:

1. Cut the red bell pepper in half and roast it in the oven at about 400 degrees for 20 minutes or until it smells good and begins to brown. Cool before using if you plan to eat the hummus immediately. If you plan to refrigerate the hummus before eating anyway, there’s no need to wait.

2. Combine all ingredients including the red bell pepper in a food processor. Process until smooth. Eat with carrot or celery sticks, homemade croutons, pita chips, or crackers of choice.

If you like this hummus, try the original flavor recipe from this post. It’s so good!


One response »

  1. Pingback: Caramelized Onion and Lamb Sandwiches | EmbracingChina

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