Roasted Red Pepper Hummus
This spin on classic hummus has the addition of sweet roasted red pepper for flavor and color.
Ingredients
- 170 g (1 cup) roasted red pepper
- 120 ml (½ cup) water
- 30 ml (2 Tablespoons) extra virgin olive oil, optional
- 70 g (½ cup) sesame seeds, toasted
- (1 ) lemon, peeled
- (2 ) garlic cloves, peeled
- (1 teaspoon) hot sauce, optional
- 450 g (3 cups) chickpeas, canned, drained
- (1 teaspoon) cumin seeds [or ground cumin]
- (1 teaspoon) salt, optional
- (½ teaspoon) ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
Chef's Notes
- Spice this up the way you like it, add more hot sauce, cumin or other spices to make it just right.
Ingredients
- 180 g (1 cup) roasted red pepper
- 120 ml (½ cup) water
- Tablespoon (2 Tablespoons) extra virgin olive oil, optional
- 70 g (½ cup) sesame seeds, toasted
- Tablespoon (1 ) lemon, peeled
- Tablespoon (2 ) cloves garlic, peeled
- Tablespoon (1 teaspoon) hot sauce, optional
- 450 g (3 cups) chickpeas, canned, drained
- Tablespoon (1 teaspoon) cumin seeds, or ground cumin
- Tablespoon (1 teaspoon) salt, optional
- Tablespoon (½ teaspoon) ground black pepper
Directions
- With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh. Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 1 minute, using the tamper to press ingredients toward the blades.
Ingredients
- 85 g (½ cup) roasted red pepper
- 60 ml (¼ cup) water
- Tablespoon (1 Tablespoon) extra virgin olive oil, optional
- 35 g (¼ cup) sesame seeds, toasted
- Tablespoon (½ ) lemon, peeled
- Tablespoon (1 ) garlic clove, peeled
- Tablespoon (½ teaspoon) hot sauce, optional
- 225 g (1½ cup) chickpeas, canned, drained
- Tablespoon (½ teaspoon) cumin seeds, or ground cumin
- Tablespoon (½ teaspoon) salt, optional
- Tablespoon (¼ teaspoon) ground black pepper
Directions
- With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh. Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 1 minute, using the tamper to press ingredients toward the blades.
Ingredients
- 85 g (½ cup) roasted red pepper
- 60 ml (¼ cup) water
- Tablespoon (1 Tablespoon) extra virgin olive oil, optional
- 35 g (¼ cup) sesame seeds, toasted
- Tablespoon (½ ) lemon, peeled
- Tablespoon (1 ) garlic clove, peeled
- Tablespoon (½ teaspoon) hot sauce, optional
- 225 g (1½ cup) chickpeas, canned, drained
- Tablespoon (½ teaspoon) cumin seeds, or ground cumin
- Tablespoon (½ teaspoon) salt, optional
- Tablespoon (¼ teaspoon) ground black pepper
Directions
- With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh. Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 1 minute, using the tamper to press ingredients toward the blades.
