Since I have a hole jar of tahini in the fridge, a new food processor and the Edamame Hummus turned out so good I decided to try regular hummus. I have to admit I can’t remember a time that I have actually ordered hummus at a restaurant or even bought it at a store. I have eaten hummus at people’s houses as an appetizer but that is the extend of my hummus experience. After reading ATX Gluten Free post about Red Pepper Hummus I decided to give it a try!
What you Need:
1 can garbanzo beans / chick peas, drained
1/3 cup tahini
1/2 roasted red pepper diced
1/2 lemon juiced
1 clove garlic
3 tbsp EVOO (may need more for smoother consistency)
Salt and pepper
How to Make it:
Roast the red bell pepper.
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| Step 1 – Set oven to broil. Rub vegetable oil on pepper. Broil pepper until the pepper starts to turn black. Rotate pepper as needed. It took about 13 minutes. |
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| Step 2 – Put pepper in bowl and cover with plastic wrap. Let sit for 10 minutes. |
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| Step 3 – Peel off the outer skin. Pull out the top. Cut open and get the seeds out. Dice up half the pepper for the recipe. |
Put all ingredients in food processor except EVOO. As it mixes put in EVOO. The amount you use will vary depending on how thin you want your hummus. Chill then serve! Keeps covered in fridge for at least 3 days.
I have since had this tasty hummus on sandwiches with the other half of the roasted red pepper and with turkey and cheese.
If you want to make your hummus smooth and creamy like Sabra, all you have to do is peel this garbanzo beans! I like how I say “all you to do” and make it sound easy. It takes time, but can be worth it š