For less than the price of a tiny plate of restaurant hummus, you can make an entire bowl of deliciously creamy Roasted Red Pepper Hummus.
1 large Red Bell Pepper, stem and seeds removed
2 (16oz) Cans Garbanzo Beans, 1 can drained, 1 can not drained
1 Tablespoon Extra Virgin Olive Oil
1/4 Cup Sesame Seeds
1/4 Cup Lemon Juice
1 teaspoon Hot Sauce
1 teaspoon Cumin
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 Clove Garlic
Preheat broiler. Cut the bell pepper in half and place on a foil-lined baking sheet. Roast a couple inches away from the boiler. Roast the pepper until it is almost completely blackened, about 15 minutes. Remove from oven and place in a paper bag and fold the top of the bag over to close. Let sit 10 minutes. Remove from bag and peel off the skin.
In a blender or food processor, add the liquid from one can of beans, olive oil, sesame seeds, lemon juice, hot sauce, cumin, salt, pepper, garlic and roasted bell pepper. Blend until smooth.
Add beans and blend until smooth.
*Note: If you don’t want to use canned beans, you will need 3 cups of cooked garbanzo beans and 1/2 cup water to replace the liquid from the can.
Yield: About 4 Cups Hummus
Guacamole meets hummus in this creamy dip.
1 (15oz) Can Chickpeas, drained and rinsed
3 Cups Fresh Cilantro
1 Garlic Clove
1 Ripe Avocado
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Lemon Juice
Kosher Salt & Freshly Ground Black Pepper
Blend together the chickpeas, cilantro, garlic and avocado in a food processor.
With the machine on, stream in the olive oil and lemon juice. Add water, 1 Tablespoon at a time, until smooth.
Season to taste with salt and pepper.
Serve with tortilla chips.
-Recipe from Everyday Food-
Hummus is a wonderful dip for pita bread or chips, tortillas, or veggies that is so easy to make. You can also add different ingredients to this basic hummus recipe to make flavored hummus, like roasted red bell pepper, lemon zest, peanut butter, cilantro, pine nuts, paprika, sun dried tomatoes, avocado, or anything else you can imagine. Traditionally tahini, a paste made of ground sesame seeds, is added. I didn’t have any when I made mine though, but you could add a couple tablespoons of that if you have it.
15.5 oz can garbonzo beans (chickpeas)
2 cloves garlic, peeled
1 tsp lemon juice
extra-virgin olive oil
salt and pepper
Put garbonzo beans, garlic and lemon juice in the bowl of a food processor. Turn on and stream in olive oil until smooth. Season with salt and pepper to taste.
Chloe really likes hummus…she eats it from a tortilla. This picture is of Chloe after she had hummus for lunch.