Hello, all! So sorry I’ve been MIA. To say it’s been awhile is an understatement. Looks like my last post was…sometime in 2017? Jeez. I know I’m terribly behind and really need to get back to blogging. I have all these great recipes I’d love to share, so I’ll start setting some time aside for it. 🙂 Today, I’m sharing one of my favorites: hummus.
I really enjoy having hummus as a snack because it’s healthy and tastes great with whatever you decide to pair it with (veggies, crackers, pita bread, etc). Whenever Davis and I go to farmers’ markets, we always go to the hummus booth. While you can never go wrong with any of the flavors, it is easy to spend a pretty penny. So, why not try making it at home? It tastes just as good but costs significantly less! Of course, you’ll need the proper kitchen gadget, but let me tell you: it’s so worth it!
I went wine tasting with some friends a few months ago and decided to make some roasted bell pepper hummus to take with me. It was so good we almost finished the whole batch. I promised I’d share the recipe, so here it is. Enjoy!
- 1 15 oz. can garbanzo beans
- 1 roasted red bell pepper You can buy jarred roasted red bell peppers
- 1/4 cup olive oil
- 1/4 cup hot water Not boiling, but just enough
- 1/2 lemon, juiced
- 2 tbsp tahini
- 1 garlic clove
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- salt to taste
- In your food processor,combine garbanzo beans, roasted red bell pepper, garlic clove, olive oil, lemon juice, and tahini. Pulse until very smooth, about 2-3 minutes. Add cumin, smoked paprika, cayenne pepper, and salt. Combine once more until combined.
- Garnish hummus with chopped up red bell pepper, parsley, and a sprinkle of cayenne pepper. Serve immediately with veggies, pita chips, & crackers or store in the fridge up to 3 days.
Jill says
I didn’t have a cayenne pepper so I used a bell pepper. It blended fine but was hard to sprinkle as the garnish. Room for improvement.
Marcus says
Looks delicious!