Roasted Red Pepper Hummus

The Cancer Project
  • Yield: 8 servings


1-- (15-ounce) can garbanzo beans, drained and rinsed, liquid reserved, or 1 1/2 cups of cooked garbanzo beans, drained with at least 1/4 cup cooking liquid reserved
1tablespoon tahini (sesame seed butter)
1/4cup lemon juice
3-- green onions, sliced
1tablespoon minced or pressed garlic (about 3 cloves)
1teaspoon ground cumin
1/2teaspoon black pepper
1/2cup roasted red peppers, packed in water


  1. Place all ingredients, except reserved bean liquid, in food processor or blender and process until smooth. Add reserved bean liquid as needed for a smoother consistency.
  2. Stored in a covered container in the refrigerator. Leftover Roasted Red Pepper Hummus will keep for up to three days. Keep whole wheat pita or veggies on hand for a quick meal or snack. Makes about 2 cups.

Nutritional Info *per serving

  • Calories 80
  • Fat 2.1g
  • Saturated Fat 0.3g
  • Cholesterol 0mg
  • Sodium 32g
  • Carbohydrate 12.5g
  • Fiber 2.8g
  • Sugars 1.4g
  • Protein 3.9g