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Hummus with red bell pepper

Hummus with red bell pepper

  • Total Time: 5 mins
  • Yield: 4 1x
  • Diet: Vegetarian


  • 1½ cups of cooked chickpeas; you can use a jar of those that come already cooked, but you must keep half of the liquid on the can
  • 3 tablespoons of tahini
  • 1 clove of garlic
  • 1 tablespoon of lemon juice
  • ½ cup of canned chopped red bell pepper, without liquid
  • ½ cup of of cumin
  • Salt to taste
  • 1 teaspoon of olive oil
  • Paprika


  1. In a blender or food processor, combine the chickpeas, garlic, lemon juice, tahini, cumin, red bell pepper, and salt.
  2. While blending the ingredients, add little by little the liquid from the cooking of the chickpeas, or the one from the can if using canned chickpeas.
  3. Make sure the achieved texture is creamy.
  4. Rectify the flavors.
  5. Serve in a bowl with some whole cooked chickpeas on top, sprinkle some olive oil and paprika on top.
  6. You can include a variety of vegetable sides, such as celery, carrots, cucumber, or bread toasts.


If you have to cook the chickpeas, then you need to soak them for a couple of hours. Then cook them for 40 minutes or until soft. You must save some of the cooking liquid, to use it for the preparation of the hummus.

  • Prep Time: 5 mins
  • Category: Appetizer

Keywords: appetizer, hummus, bell pepper