June 27, 2012
This radical roasted red pepper hummus is so easy to make, you'll be whipping it up all summer long. With the help of a food processor, a combination of chickpeas, roasted red peppers, garlic, and tahini (sesame seed paste) are pureed together. A bit of fresh basil and lemon juice are added to brighten the flavors. Serve your hummus with various dippers including pita bread, carrots, and pretzel sticks.
2 cans garbonzo beans, drained
2 Tbsp tahini
1 jar roasted red peppers packed in oil
2 heaping tablespoons garlic, minced
3 Tbsp lemon juice
1 handful fresh basil
salt and pepper to taste
Pour both cans of drained garbonzo beans, the lemon juice and tahini into a blender or large food processor.
Pulse until broken up.
Add the jarred roasted red peppers and oil (reserving 1 or 2 pepper pieces).
Add the garlic, basil, salt and pepper.
Blend to the desired consistency.
Pour into serving vessel.
Finely chop the reserved roasted red pepper(s) and add to top of mixture.
Sprinkle some finely chopped garlic over the hummus.
Serve and enjoy.