Spicy Red Pepper Hummus

Meat/ Meat Alternative, Vegetable, Condiment, Snack/Side, Mediterranean, Plant-Forward, Vegetarian, Vegan, Gluten Free

Yield: 100 Servings

Ingredients

1 qt 3 1/2 cups Chickpeas , canned, rinsed and drained before measuring 

2 1/2 cups Roasted red peppers, canned, drained, coarsely chopped 

1/2 cup 2 tbsp Lemon juice 

1/2 cup 2 tbsp Tahini paste, optional 

1/4 cup 1 tbspOlive oil   

1 tbsp 2 tsp Garlic , minced  

2 1/2 tsp Cumin, ground 

1 1/4 tsp Cayenne pepper, ground, optional 

1 1/4 tsp Table salt  

3/4 cup 2 tbsp Water 

Method

1. Combine the chickpeas, roasted peppers, lemon juice, tahini (if using), lemon juice, olive oil, garlic, cumin, cayenne, and salt in a food processor. Add the water and process until smooth. Adjust the consistency with additional water if necessary. (For large batches, see Recipe Notes.) 

2. Taste the hummus and adjust with additional lemon juice, garlic, cumin, cayenne, or salt as needed. 

Recipe Notes: 

To mix large batches in a standing mixer, warm the chickpeas in simmering water until they are hot. Combine the ingredients in the bowl of a mixer and blend with a paddle attachment until smooth and creamy. 

Source: Jeremy West, Greeley-Evans Weld County School District 6