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
  • 2-3 tbsp olive oil
  • 2 tsp cumin powder
  • 1 – 2 garlic cloves
  • 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. Mince the garlic cloves. Optionally, you can grill 3 cloves of garlic cloves (keep the skin) for 15-20 minutes and squeeze out the garlic flesh to use in the recipe
  3. Wash bell pepper and place it on a baking sheet / plate, along with silver foil wrapped garlic cloves (if you are grilling the garlic)
  4. Cook until the skin of the pepper is charred and bubbly, about 30 minutes
  5. Remove from oven and place in a covered bowl for 10 minutes
  6. Once cool, peel off skin and remove seeds. Squeeze out grilled garlic flesh
  7. Place processed pepper flesh in food processor with all the other ingredients and blend well
  8. Serve with warm pita bread

Serves: 4

Inspiration source:

Blooming lotus Vegan World Fusion Cuisine by Thousand Petals Publishing

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