Argenta Market's Red Pepper Hummus Recipe


Yield: about 4 to 6 servings


• 1 (15-ounce) can chickpeas, drained

• 1 cup sauteed red peppers

• 1/4 cup tahini (sesame paste)

• 2 tablespoons fresh lemon juice

• 3 to 4 cloves garlic

• 1 teaspoon ground cumin

• Salt and ground black pepper

• 2 tablespoons finely chopped fresh parsley leaves


Rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

Serve hummus with pita chips arranged alongside.