Homemade Oil-Free Roasted Red Pepper Hummus with a Kick

This is pretty close to a classic hummus recipe except I've added a kick and reduced the fat a bit. The result is a hit as a dip for veggies or (homemade) pita chips, salad dressing, a sandwich spread, a bagel schmear and a veggie wrap!

Vegan Cooking Level: Beginner

Ingredients

1 15-oz. can of chickpeas, (save the juice, AKA "aqua faba")

1 roasted red pepper

1 clove garlic

Juice from 1 whole lemon

1 tbsp. tahini

1 tsp. cumin

1 tsp. coriander powder

1⁄4 tbsp. cayenne (or half small jalapeno, chopped finely)

Salt & Pepper

How To Whip This Up

Add all ingredients for each recipe to a mini-food processor or blender and process until creamy. Add more chickpea juice (also called, aquafaba) to thin the mixture or make it softer and creamier, versus chunkier. Add salt & pepper to taste. Keeps for 5 days in the fridge.

A really high-powered blender makes really creamy hummus, like my new Ace Nova Blender made by Instant Pot. You can find that in my fun shopping guide below!