Monday, December 3, 2012

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 this is the preferred hummus in our house.

This recipe makes a large amount, so I like to freeze half for another time. Once it's thawed, just give it a stir and you're in business.

We eat this with veggies or crackers for dipping, but I really like it as a replacement for mayo on sandwiches.

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.