This easy and delicious roasted red pepper hummus recipe makes for a tasty vegan appetizer or snack.
Prep time: PT15M
Total time: PT15M
Rating
4.85 stars (13 reviews)
Ingredients
1 (16-ounce) can chickpeas (drain but reserve liquid)
1/2 cup roasted red peppers (roughly chopped)
1/4 cup aquafaba (aka reserved chickpea liquid)
1 tbsp lemon juice
1 tablespoon tahini
1 clove garlic
1/8 teaspoon cumin
salt (to taste)
Categories
Appetizer
Steps
Add all ingredients into a blender or food processor and blend until smooth and creamy. Serve with pita chips and your favorite veggies!
Store in the fridge for up to 5 days.
Reviews
Carol Poe on 2019-03-14 (4 stars): Karissa, I so LOVE many fo your recipes, including this one EXCEPT, I respectfully advise NOT to use the fad ingredient "Aquafaba". Traditionsally through all cultures and for centuries beans and legumes have been soaked. And cooked with water disgarded, beans rinsed a lot. This is with good reason and good science as the ingredients and by products are undigestable and produce health risks and at the very list ultra-gas!
Please consider researching this and read this article. https://www.thehealthyhomeeconomist.com/aquafaba-bean-water/
Do keep these tasty vegan recipes coming! YOu have wondrdful offering!
James E McCutcheon on 2018-10-07 (5 stars): I make this all the time but, I never added cumin! Thank you
