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Tangy, garlicky, heavenly hummus! Super easy, super yummy.
Place the roasted peppers in food processor. Add the remaining ingredients (through black pepper) and process until blended and very fluffy, about 4 minutes, scraping down sides of bowl halfway through.
Scrape into a container, drizzle with a bit of olive oil and dust with paprika.
A few notes..hummus is traditionally made with garbanzo beans (aka chickpeas). This recipe calls for two cans, and I only had one can on hand, which certainly wasn’t going to stop me! So I subbed in one can of white beans instead, and it is still delicious. I still like the taste/texture of chickpeas, though. I think if you used all white beans with no chickpeas involved, it might be a bit too runny.
As for the roasted red peppers, I used bottled…because I was feelin’ lazy and I only had one fresh red pepper on hand. If you have fresh red peppers, you can certainly roast your own. (Simply broil them about 4 inches from the heat until skins are blistered, rotating and turning until all sides are blackened. Immediately place the peppers in a bowl, cover, and let stand for 15 minutes or so. Then take the peel off and discard the blackened skin and remove stems and seeds. And you are ready to go!)
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livlife (Kim) on 1.3.2011
I made my first hummus last year and loved it! I’m eager to try flavors… this one looks simply yummy!