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Prep Time:10 minutes
This hummus is great to dip into with raw veggies or is a great addition to top off hamburgers or sandwiches. You could also enjoy it on it’s own in half a whole-wheat pita with tomatoes and cucumber slices. Try the variations for different flavours.
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- ½ cup (125 mL) chopped roasted red peppers or 1 red pepper, roasted, peeled and seeded
- ¼ cup (50 mL) tahini
- ½ tsp (2 mL) ground cumin
- 2 tbsp (25 mL) extra-virgin olive oil
- 2 tbsp (25 mL) water
- 1 tbsp (15 mL) lemon juice
- 1 small clove garlic, minced
1.In food processor, pulse together chickpeas, peppers, tahini and cumin. With food processor running, add oil and water until very smooth. Pulse in lemon juice and garlic.
Sundried Tomato Version: Omit roasted red peppers. Use ¼ cup (60 mL) chopped sundried tomatoes that have been rehydrated in hot water and drained.
Roasted Vegetable Hummus: Omit roasted red peppers. Use ½ cup (125 mL) chopped roasted vegetables.
Storage: Keep in airtight container, refrigerated for up to 2 weeks.
Helpful Hint: Tahini is a toasted sesame seed paste that you can find in most grocery stores. You can also find it in health and bulk food stores. It adds a great nutty flavour to the hummus.
Nutrition Facts per serving:
Developed by Emily Richards, P.H. Ec. © 2012 The Heart and Stroke Foundation.