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3 (15 ounce) cans garbanzo beans, drained
3 (4 ounce) jars roasted red peppers
1/2 cup and 1 tablespoon lemon juice
1/4 cup and 1 teaspoon tahini
3 cloves garlic, minced

1-1/2 teaspoons ground cumin
1-1/2 teaspoons cayenne pepper
3/4 teaspoon salt
3 tablespoons chopped fresh parsley


In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.

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