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Classic Lemon Cumin Hummus with Roasted Red Peppers


1 19 ounce can chick peas, drained, with some of the liquid reserved (about 1/4 cup)
2 to 4 tablespoons tahini paste (sesame seed paste)
2 to 4 garlic gloves, crushed
1/2 to 3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
2 to 4 drops hot sauce (Tabasco)
2 to 3 teaspoons cumin
1/4 teaspoon coriander
1/4 cup fresh lemon juice
1/2 cup finely chopped roasted red peppers
Finishing Touches
Olive oil
Minced mint, or parsley or coriander


Pulse chick peas in food processor to a coarse mash. Add remaining ingredients and pulse to make a paste. Stop machine, adjust seasonings and add some of the reserved chick pea liquid and some olive oil. Process again to make a thick, smooth paste. Remove and fold in the roasted red peppers. Chill, and then serve on a shallow small dish or platter with pita. Garnish top with minced parsley and fresh coriander.


This is a knock-out version of the classic hummus. Roasted red peppers are easily made on the grill or kosher, jarred ones are commonly available.