Thursday, December 1, 2011

Roasted Red Pepper Hummus


This tastes like store bought, makes four times as much, and is as easy as pushing a button on your food processor. I have another recipe on this site for Garlic Hummus, but, wow, this was good.

I made it as an appetizer for Pita Chips and Baby Carrots for Thanksgiving, but we also ended up using this with leftovers for Turkey, Hummus, and Veggie Pita Sandwiches. The final remainder was eaten up pretty quickly with crackers.

Roasted Red Pepper Hummus
recipe revised from allrecipes.com

12 oz jar roasted red peppers, drained
1 cloves garlic, minced
2 (15 ounce) can garbanzo beans, drained, juice reserved
1/3 cup tahini
1/3 cup fresh lemon juice (about 2 lemons)
1 1/4 teaspoon kosher salt, or to taste
1/8 teaspoon paprika

In a food processor, process the red peppers until roughly chopped. Remove 2 tablespoons as a garnish for the finished hummus. To the processor bowl with red peppers, add remaining ingredients. Process until smooth, adding the reserved bean juice a tablespoon at a time (I used about 2 tablespoons or so) if needed to get to the consistency you want. Taste and season with more salt if needed. Spoon into your serving container and top with the reserved chopped red peppers.

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