Roasted Red Pepper Cilantro Cumin Seed Hummus

Culinary class 041

Serves 10

Makes 3 cups


2 cups of chick peas, canned or soaked overnight and cooked (reserve ½ cup cooking liquid)
2 cloves garlic, chopped
â…“ cup tahini
1 teaspoon salt
1 teaspoon ground cumin
¼ cup extra-virgin olive oil
â…“ cup lemon juice
1 tablespoon lemon zest
1 roasted red bell pepper, peeled, seeded, and chopped
1 tablespoon cumin seeds, toasted
½ cup fresh cilantro leaves, chopped


In the bowl of a food processor, add chick peas, garlic, tahini, salt, ground cumin, extra-virgin olive oil, lemon juice, and lemon zest and puree until smooth. Add red bell pepper and blend until smooth. Next, add cumin seeds and cilantro. Mix in processor for 5-10 seconds until just blended.