Roasted Red Pepper and Garlic Hummus Recipe

Gotta love some good hummus. You know, I wasn’t really exposed to hummus growing up. I think the first time I had it was on a backpacking trip. I had been working hard with a crew for four days and we were exhausted. Our trail leader whips out some “dehydrated hummus” (aka weird looking powder) and adds some water. We ate that on tortillas for dinner. That was about it. When you’ve been camping, hiking, and working for four days in the scorching heat, it tastes amazing!

Well, this version is a little bit better than that dehydrated bean paste stuff on the trail. Hummus is delicious, good for you, and super easy to make. And you really can just serve it plain on a tortilla. I personally enjoy hummus with some good pita chips or some fresh raw veggies. You may need to make a trip to the grocery store to pick up a few ingredients that you might not have readily available, aka – garbanzo beans, and tahini (sesame seed paste), and maybe a couple of spices that you don’t use on a daily basis.

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Roasted Red Pepper and Garlic Hummus

Course Appetizer, Dip

Prep Time 15 minutes

Total Time 15 minutes

Servings 2 cups

Author Christina Lakey

Ingredients

• oz One 12- can garbanzo beans drained and rinsed
• 1 tablespoon minced garlic plus 2 teaspoons for garnish
• 3 teaspoons tahini
• 1/3 cup water
• 3 tablespoons fresh lemon juice
• ¼ cup olive oil
• ½ teaspoon ground coriander optional
• ½ teaspoon ground cumin optional
• salt and pepper to taste
• 1 roasted red bell pepper minced

Instructions

1. In a food processor, pulse together garbanzo beans and 1 tablespoon minced garlic until pulverized. Scrape down sides as necessary.
2. Combine tahini, water, lemon juice and olive oil in a bowl.
3. Add tahini mixture in a stream to the bean mixture through the top of the food processor, pulsing and scraping down sides as necessary until well combined.
4. Add spices, salt, and pepper, and mixture until smooth and fluffy.
5. Place in a serving bowl.
6. Top with roasted red peppers and remaining garlic, and salt and pepper.
7. Cover and refrigerate several hours or overnight.

Recipe Notes

Change it Up:
If you actually want to add the roasted red pepper into the dip, simply add it with the garbanzo beans and garlic.
Dress it Down:
Eliminate the coriander, cumin, and roasted red pepper.