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Hummus, Chickpea-Potato-Bell Pepper, Oil-Free

Chickpea Hummus with Potatoes and Red Bell Pepper


As you can see, I’m not done with hummus recipes! Last week I posted Black Bean-Veggie Hummus recipe and the week before Beet-Red Bean Hummus recipe. And I’ve got a few more up my sleeve!



  • 1 can unsalted chickpeas, rinsed and drained
  • 1 cup oven-baked potato cubes
  • 1 cup oven-baked red bell pepper
  • 13 green olives
  • 1 tsp. turmeric
  • ½ tsp. garam masala
  • 1 tbsp. lemon juice
  • 1.5 tbsps. of sunflower seeds
  • 3 garlic cloves or 1 tsp. garlic powder
  • 3 tbsps. nutritional yeast
  • black pepper to taste
  • 2 tbsps. fresh basil


  1. Throw all ingredients into blender or food processor and process until homogenous hummus forms.
  2. Taste and add salt/pepper if necessary.
  3. Depending on how dry or wet your bell pepper is and whether you are using blender or food processor you might need to add a bit of water.


In this hummus you’ll have small crunchy sunflower seed pieces that I love because it’s good to have something to chew on.

  • Method: Blending


  • Serving Size: 1/3 of the recipe
  • Calories: 257 kcal
  • Sodium: 242.9mg
  • Fat: 7g
  • Carbohydrates: 29g
  • Fiber: 10g
  • Protein: 12.6g

Keywords: chickpea hummus

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