Friday, March 15, 2013
Roasted Red Pepper Hummus
Looking for a smooth and creamy roasted red pepper hummus recipe? Stop here. Earlier this week M made this hummus and everyone was RAVING about it! It was well-blended, rich, and so much better than store-bought hummus.
This recipe yields about 3 cups.
3 cloves of garlic, lightly sauteed or roasted
2 roasted red peppers, skinned, seeded, and diced
about 15 ounces of tahini paste
3/4 cup of fresh lemon juice
2 cans of chickpeas
1 can of white kidney beans
extra virgin olive oil
salt and pepper
1. In a food processor, blend the tahini and lemon juice until smooth and fluffy. Add the cooled garlic and red pepper. Blend lightly.
2. Add a teaspoon of salt.
3. Slowly add the beans into the food processor as you gradually drizzle in olive oil, water, and a bit more salt until the taste and consistent is to your liking. Stop and check often.
4. Place in a serving dish and chill in the fridge. Before you are about to serve this dip, make an indent in the middle and fill with extra virgin olive oil. Serve with pita bread and veggies. Enjoy!