Roasted red pepper hummus, packed with nutrition and flavor, is surprisingly easy to make at home.
Hummus is one of my favorite snacks. It’s filling and flavorful, the perfect dip for sliced bell peppers or carrot sticks. During the school year, it’s a staple in my lunch bag.
I used to buy hummus at Sam’s Club. It’s a reasonable price, and I would definitely recommend buying it that way if convenience is your priority. If you have a few minutes to make it at home, though, or if maximum flavor is important to you, go ahead and make it from scratch.
Making your own hummus allows you complete control over the ingredients. This recipe packs a flavor punch you won’t find in the store-bought version. The roasted red peppers are the star, with their bold smokiness and subtle sweetness. The cumin offers the perfect amount of heat, and the garlic brings it all together with it’s spicy nuttiness.
roasted red pepper hummus
adapted from inspired taste
1 cup roasted red peppers
1 can garbanzo beans, drained and rinsed
1/4 cup tahini (many large grocery stores carry this; I buy this one from Amazon)
1/4 cup lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon cumin
Add the tahini and lemon juice to the bowl of a food processor. Process for one minute, stopping halfway through to scrape the sides of the bowl with a spatula. Add the olive oil, garlic, salt, and cumin and process for 30 seconds.
Add half the garbanzo beans and process for two minutes, stopping halfway through to scrape the sides of the bowl. Add the rest of the beans and process one minute more. Finally, add the roasted red peppers and pulse two minutes, stopping halfway through to scrape the sides of the bowl.
If hummus is too thick, add liquid from the jar of peppers, one tablespoon at a time, until desired consistency is reached.
What’s your favorite thing to dip in hummus?
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