Roasted Red Pepper Hummus



Vegan I Gluten Free


Serves: 2 cups

Time: 10 minutes


1 (15 ounce) can chickpeas, drained & rinsed

2 roasted red peppers

1/4 cup tahini

2 tbsp. lemon juice

2 tbsp. olive oil

1 clove garlic, chopped

1/2 tsp. cumin

salt to taste

2-3 tbsp. water (slowly added)


Place all ingredients in a food processor and mix on medium until creamy, about 1 minute. Stop and scrape down the sides if needed. Add more water or olive oil slowly to adjust consistency.


Store in the fridge for 5-7 days.


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