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Quick & Easy Canned Chickpea Roasted Red Pepper Hummus
Print Recipe
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Course
Appetizer
Cuisine
American, Mediterranean
Equipment
Food processor
Toaster oven or conventional oven
Pan
Ingredients
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
Instructions
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.
Notes
Make sure to drain the water from the can of chickpeas before adding them to the food processor or the flavor of the hummus will be very different.
Keyword
canned chickpeas, hummus, quick hummus, red pepper hummus