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Roasted Red Pepper Hummus

Lisa Bryan, Downshiftology
  • 5 minutes
  • Serves 2

INGREDIENTS

2 15 ounce cans

chickpeas (garbanzo beans), drained with liquid reserved

1 cup

roasted red peppers (peppers only, no liquid)

1/3 cup

aquafaba/chickpea liquid (or more, as needed)

1/2 cup

tahini

1/4 cup

olive oil

2

lemons, juiced

1

garlic clove

1 tsp

cumin

1/2 tsp

salt

white sesame seeds

black sesame seeds

diced roasted red pepper