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roasted red pepper, dill, and lemon hummus

(1 rating)
DrBannworth avatar
Recipe by
Tiffany Bannworth
@DrBannworth
Cape Coral, FL

This is a great way to yield much but pay very little. We use this on sandwiches and crackers, It also goes well, with shawarma (serve with pickles and pita).

(1 rating)
prep time 5 Min
cook time 50 Min

Ingredients For roasted red pepper, dill, and lemon hummus

  • 1 lb
    chick peas
  • 1/2 c
    tahini or extra virgin olive oil
  • 2
    lemons, halved
  • 1
    jar of roasted red peppers
  • 2 Tbsp
    lemon pepper salt
  • 3 Tbsp
    dill weed
  • 1 tsp
    paprika, hot

How To Make roasted red pepper, dill, and lemon hummus

  • 1
    Boil chickpeas until soft.
  • 2
    In a food processor, add chickpeas and tahini. Puree.
  • 3
    Then add roasted red peppers, drained, and squeezed the lemons, careful not to allow any seeds to transfer. Blend smooth.
  • 4
    Add spices, blend once more. You are ready to serve.
  • 5
    I prefer to refrigerate for a few hours for the flavors to marry.
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