Roasted Red Pepper Hummus




  • 3 cups (1 can, 15.5 oz) garbanzo beans, cooked and well drained
  • 1 large red bell pepper
  • 2 tbsp tahini, roasted and creamy
  • 2 tsp lemon juice
  • 2 tsp Nama shoyu
  • 1 tbsp olive oil
  • 2 tsp cumin powder
  • 1 1/2 garlic, minced
  • 3/4 tsp sea salt, to taste
  • 3/4 black pepper, ground, to taste
  • 1/2 cayenne pepper, to taste


  1. Preheat oven to 400 degree Fahrenheit
  2. Wash bell pepper and place it on a baking sheet / plate
  3. Cook until the skin of the pepper is charred and bubbly, about 30 minutes
  4. Remove from oven and place in a covered bowl for 10 minutes
  5. Once cool, peel off skin and remove seeds
  6. Place processed pepper flesh in food processor with all the other ingredients and blend well
  7. Serve with warm pita bread

Serves: 4

Inspiration source:

Blooming lotus Vegan World Fusion Cuisine by Thousand Petals Publishing

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