Roasted Red Pepper Hummus

Roasted Red Pepper Hummus


  • 1 (16-ounce) can chickpeas - drain, but reserve liquid
  • ½ cup roasted red peppers - roughly chopped
  • ¼ cup aquafaba (reserved chickpea liquid)
  • 1 tablespoon lemon juice
  • 1 tablespoon Kevala Organic Sesame Tahini
  • 1 clove garlic
  • A pinch of cumin
  • Kevala Fleur de Sel - to taste


  1. Add all ingredients into a blender or food processor and blend until smooth and creamy. Serve with pita bread or chips and your favorite veggies!
  2. Store in the fridge for up to 5 days.