The test of a good hummus is if you can’t stop eating right out of the food processor. You take a bit to taste and then you think you just might need another taste, just to be sure it’s right. If it does make it out of the food processor, this canned chickpea hummus works perfect as a snack, lunch or even dinner if you add a few pieces of flatbread for dipping.Print Recipe Jump to Recipe
With so many hummus flavors out there, I was tempted to try one at home. The red bell pepper adds a bit of a change from your usual hummus but keeps it plant-based, healthy and still pretty basic. Believe me, after you make your own hummus at home, you will be left wondering why you didn’t do it sooner. The first time I made homemade hummus I was surprised at just how easy it was. You basically just put some ingredients into a food processor and you’re good to go.
This recipe uses canned chickpeas which makes it extra quick. Also, it uses sautéed sesame seeds so if you don’t have tahini on hand, not a problem. Don’t even get me started on the debate this spurred between my husband I on whether not using tahini even classifies this as a hummus. Whether it s a hummus or a dip, it’s delicious, homemade and perfect for dipping chips or carrots alike. Either way this is a hummus sin tahini, or hummus without tahini.
A few tips for making this canned chickpea hummus:
- This recipe uses a toaster oven to roast the peppers. Definitely do this if you can but if you do not have a toaster oven, you should be fine sautéing the peppers on the stove for a bit instead of heating up a large oven for one bell pepper.
- Toast some extra sesame seeds and reserve to use as garnish. If you want to use tahini instead of sesame seeds that should work just fine.
- You can substitute orange belpepper if that is what you have. Green belpepper however, may change the flavor too much.
Quick & Easy Canned Chickpea Roasted Red Pepper Hummus
- Food processor
- Toaster oven or conventional oven
- 1 red bell pepper, stem and seeds removed, chopped into 4 pieces
- 1 1/2 tbsp sesame seeds
- 1/2 cup olive oil
- 2 tbsp cumin powder
- 2 cloves garlic
- 2 tbsp lemon juice
- 2 tsp salt
- 1 8oz. can chickpeas
- Heat the oven to 350 degrees.
- Spray cooking spray or olive oil on the peppers.
- Place the peppers on a baking tray and put them in the oven once the oven has preheated.
- Bake the peppers for 10 minutes them remove the tray from the oven and turn over the peppers and Bake for an additional 10 minutes.
- While the peppers are baking, turn on the stove to med heat.
- Toast the sesame seeds until they are lightly tanner.
- Also while the peppers are cooking, drain the can of chickpeas to remove excess water.
- When the peppers are done cooking, add the garbanzo beans, sesame seeds, peppers and all the other ingredients to the food processor.
- Pulse into a thick puree and serve with pita chips or flatbread.