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.
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
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.