Roasted Red Pepper Hummus

Still another month of summer to go, so lots of time to try out this one. I have to admit it is better than the President’s Choice brand….

Roasted Red Pepper Hummus a la Larry


Those of you who know how Larry cooks will realize he never makes the same recipe twice. This time I sat him down and made him write it out!!! Even still, when you read the directions you will see he is still experimenting….


16 oz. of drained garbanzo beans (Reserve the liquid for use later on)

2 large red peppers roasted* (see note below on how best to do this)

4 T lemon juice

2 tsp. ground cumin

4 or 5 large cloves of garlic, chopped finely

¼ cup sesame seeds (many recipes call for tahini paste which he does not like!)

Salt, pepper

¼ tsp red pepper flakes

Chopped parsley for color (He has yet to convince me that this has any real flavour!)

*The best way to roast the peppers is over the open flame of your gas stove until the skins turn black. Turn with tongs to char evenly. Put them into a plastic bag and let them sit for a while to make removing the charred skins easier. Remove the seeds! If you want to do a few extra peppers, they will keep in a little extra virgin olive oil for a week…

If you have an electric stove, grill them whole on your BBQ when you are cooking something else. Bag them as above.

In a food processor, blend the beans, seeded roasted red peppers, lemon juice, cumin, garlic, some parsley and sesame seeds to a coarse consistency.

If needed, taste and add more lemon juice and/or a small amount of olive oil and/or some reserved liquid from the beans or a bit of all three! Pulse again briefly and add salt and pepper and a few sprinkles of red pepper flakes. Pulse again.

Remember that the flavors will enhance over time!!! Refrigerate until ready to use.

Larry likes to serve this with Stacy’s Pita Chips from Costco…


Author: reg45

Canadian guy living part time in Progreso, Yucatan.

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