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Roasted Red Pepper Hummus

Amy Wilichowski
  • 15 minutes
  • Serves 12

INGREDIENTS

1 can

chickpeas, strained and rinsed

3/4 cup

sliced red bell pepper (about 1 medium pepper)

2

garlic cloves, minced

2 tbsp

tahini

Juice of one lemon

2 tbsp

extra virgin olive oil

1/2 tsp

ground cumin

1/2 tsp

paprika

1/2 tsp

red pepper flakes

1/2 tsp

salt

2 tbsp

fresh cilantro leaves

1/2 tbsp

avocado oil (for cooking the red pepper slices)