Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

This Roasted Red Pepper Hummus is amazing.  You can always find a fresh batch of hummus in our refrigerator.  A patch this size used to last about 1 1/2 – 2 weeks.  However, now that Max enjoys eating it too I find myself making it almost every week.  I typically use raw garbanzo beans (soaking them overnight speeds up the cook time for the following day). However in a pinch, canned beans are fine.  Try to be sure the can says BPA Free. The less chemicals in your body, the better.

This hummus is so creamy and flavorful. I believe once you see how delicious and easy it is to make, this hummus will become a staple in your home too.

The Ingredients:

4 cups garbanzo beans (3 cans)
1/2 cup tahini
1/3 cup warm water
1/3 cup olive oil
Juice of 3 lemons
2 garlic cloves or MORE!
1 1/2 tsp salt
3 tsp cumin
1/2 tsp pepper

The Variations:

1 cup or MORE roasted red peppers
1 cup or MORE artichoke hearts
1 cup or MORE kalamata olives

In a food processor, combine beans, tahini, water, olive oil and lemon juice.  Blend until smooth.  I mean really smooth.  Smooth and creamy. Pausing to scrape the sides 1-2 times.

Add the garlic, salt, cumin and pepper. Blend until smooth.

Add roasted red peppers or any other variation you would like. Blend again.  Note – the plain version is fantastic too.

Refrigerate in air-tight container.  This hummus can be stored in the refrigerator for 1 1/2 – 2 weeks.