This thick and chunky hummus is our twist on a traditional chickpea hummus, using cannellini beans and a hint of cayenne for a little kick. This recipe is a perfect party starter and will have you going for dip after dip, while you try to pull yourself away from the snack table. For more flavor, add extra garlic.
Roasted Red Pepper White Bean Hummus
- 29 oz can cannellini beans
- 1 lb roasted red peppers (or about 3-4 fresh red bell peppers to roast)
- heaping ¼ c tahini
- juice of 1 lemon
- 2-4 garlic cloves (we used 4)
- 1 tsp cumin
- 1 tsp paprika
- 1/8 – ¼ tsp cayenne pepper
- 1 ¾ tsp salt
If you are using fresh bell peppers, preheat oven to 400 degrees F. Chop the peppers, remove seeds and spray with avocado oil over a baking sheet. (We leave the skin on to add more texture) Roast for about 35 minutes or until they catch a little char on the edges. You can toss them around part way, but you really don’t need to for this recipe. Let cool, then add to a blender or food processor with the rest of the ingredients and blend for a few seconds. You can keep it running if you like a creamier hummus.