Red Pepper Hummus
Hummus can be made hundreds of ways with different beans and add-ins. I like red pepper hummus because I can make it in minutes using ingredients from a jar or can. I serve it with pita chips or garbanzo bean crisps.
Servings: 4
Ingredients
- 1 can Garbanzo Beans low sodium
- 1 large Red Bell Pepper Or 1 cup from a jar
- 1 Tsp Ground Cumin
- 1 Tsp Garlic Fresh chopped or from a jar
- 3 Tbsp Lemon Juice Fresh squeezed for best results
- 2 Tbsp Tahini
- 1/4 Tsp Salt I use pink himalayan
Instructions
- Open can and put entire contents of Garbanzo beans in a blender
- Add remaining ingredients
- Blend on low for 3 minutes then on high until smooth
- Add lemon juice, red pepper juice or water if it is too thick
Notes
This is a Snap Pea Sheep recipe.
If using fresh peppers, bake them at 450• for 20 minutes turning once. Skin them and use juice and all to infuse flavor in the hummus. Reserve the liquid from the beans and drain them to compensate for the red pepper juice. Add in reserved liquid as needed to thin to your desired consistency.
Garbanzo beams have a peel that can easily be removed by rubbing them gently with your fingers. Skinning them makes the hummus much smoother so it is a personal preference if you think it is worth the extra 10 minutes.