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Complete Idiot's Guide to Vegan Cooking
by Beverly Lynn Bennett & Ray Sammartano
Rich and creamy hummus is a staple of Middle Eastern cuisine. Enjoy this version, made with freshly roasted red pepper, garbanzo beans, and other assorted ingredients, as a dip or as a filling for sandwiches.
Prep time: 5 to 7 minutes
Cook time: 8 to 10 minutes
Yield: 1½ cups
Serving size: 2 tablespoons



    • 1 red bell pepper, ribs and seeds removed, and cut into 1-in. pieces
    • 1 tsp. plus 1 TB. olive oil
    • 3 large garlic cloves
    • 1 (15-oz.) can garbanzo beans, drained and rinsed
    • 2 TB. freshly squeezed lemon juice
    • 1 TB. raw tahini*
    • 1 TB. water
    • 1/2 tsp. ground cumin
    • 1/2 tsp. sea salt
    • 1/2 tsp. paprika
    • 1/8 tsp. cayenne
    • 2 TB. chopped fresh parsley


1. Preheat the oven to 450°F.

2. Place red bell pepper in a 9-inch round pie pan, drizzle with 1 teaspoon olive oil, and toss well to combine. Bake for 8 to 10 minutes or until soft and lightly browned around the edges. Remove from the oven and let cool for 5 minutes.

3. Meanwhile, place garlic in a food processor fitted with an S blade and finely chop. Add garbanzo beans, lemon juice, remaining 1 tablespoon olive oil, tahini, water, cumin, salt, paprika, and cayenne, and process for 1 or 2 minutes or until completely smooth. Scrape down the sides of the container with a rubber spatula. Add red pepper and parsley, and process for 1 or 2 more minutes or until completely smooth.

4. Transfer mixture to a medium bowl. Serve with raw veggies or pita breads. Store hummus in an airtight container in the refrigerator for up to 1 week or in the freezer for 6 months.

Variation: For ease, you can just use a chopped raw red pepper instead of roasting it in the oven, or use jarred roasted peppers.

*Definition: Tahini is made from sesame seeds that are ground into a thick paste, and has a consistency similar to peanut butter. It is available in both raw and roasted varieties in most grocery and natural foods stores. If your tahini separates prior to opening, simply stir the oil back into it rather than draining it off.

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