About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Hummus with Roasted Red Peppers

This is a great snack food or appetizer, serve with warmed Pita bread cut into small triangles, easy to hold and dip.

Hummus with Roasted Red Peppers
from 125 best vegan recipes by Maxine Effenson Chuck and and Beth Gurney


1 19 ounce can of chickpeas drained and rinsed
1/4 cup tahini
1/4 cup organic lemon juice
3 garlic cloves, pressed
1/2  roasted red bell pepper, peeled and thinly sliced
1 tsp ground cumin
1 tsp cayenne pepper (optional)
Sea salt to taste (aprox. 1/4 tsp)


  1. Combine chickpeas, tahini, lemon juice, garlic, roasted red peppers, cumin, cayenne (if using) and salt in a Food Processor and process until smooth.
  2. Add water, 1 tablespoon at a time, if the mixture is too thick. (I never need to.)
  3. Transfer hummus to a bowl, cover and refrigerate to allow flavours to combine. (1-4 hours)
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