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Quick & Easy Canned Chickpea Roasted Red Pepper Hummus

Prep Time 5 minutes
Cook Time 20 minutes
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