Easy Roasted Red Pepper Hummus
A simple and delicious roasted red pepper hummus made in minutes with canned chickpeas and bold flavors, served perfectly with tender green beans for dipping.
Equipment
- 1 Food processor
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed
- ½ cup roasted red peppers
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic minced
- ½ teaspoon ground cumin
- salt to taste
- ¼ cup water to adjust texture
Instructions
Instructions
- Add chickpeas, roasted red peppers, tahini, olive oil, lemon juice, garlic, cumin, and salt to your food processor.
- Blend everything until smooth, using the ¼ cup water bit by bit to reach a creamy consistency that’s perfect for dipping.
- Give it a quick taste and adjust the seasoning if it feels like it needs more zing or salt.
- Transfer your hummus to a serving bowl, looking all creamy and dreamy.
- Get your pressure cooker ready to lightly steam green beans. Add trimmed green beans to the basket or trivet inside the cooker.
- Seal the lid and bring to pressure build. Cook for 3 to 5 minutes. Use quick release. Serve beans with hummus.
Notes
Enjoy this hummus as a healthy snack or appetizer. Store leftovers in the fridge for up to 5 days or freeze for future use.