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Roasted Red Pepper + Tomato Hummus

Anyone with a mediterranean background can tell you that hummus is one of the main food groups. I make hummus at least a few times a month and we eat it all the time. On pita, with veggies to dip, with tortilla chips, on a big fat sammie, and I’ve even made some delicious crackers with it. It’s so versatile and can be made with an endless amount of flavors. I’ll usually just scour the fridge and pick a few things to throw in. Red pepper, tomato, spinach, kale, garlic, lemon, parsley… you get the idea. Here’s a white bean version that we love, too!


Roasted Red Pepper + Tomato Hummus | a kitchen cafe


Prep time: 20 minutes

Servings: About 2 cups


1 can chickpeas (garbanzos = same thing)

1 red pepper

1 tomato

2 tsp avocado oil

1 tbsp tahini (see note below)

1 1/4 tsp salt

1/2 tsp garlic

pinch of sugar

pinch of pepper



-Preheat the oven to 400.

-Slice pepper and tomato and roast on a baking sheet for 15-20 minutes.

-In a blender or food processor, combine all ingredients and puree until smooth.

-Refrigerate to store.



**Tahini note-

Tahini is made by grinding sesame seeds and oil into a paste. 1 cup of sesame seeds to 1/4 oil is the ratio- just put it in your blender/food processor and grind until smooth. It’s super easy! Feel free to lightly toast the sesame seeds beforehand for a more complex flavor.




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