Roasted Red Pepper Hummus
I’m a Fan!
Roasted Red Pepper Hummus = My Happy Place
I think Hummus is ALL THAT and much more. I mean honestly, I must be a Hummus snob some how {I’m so laughing right now}.
In other words, I’m just plain picky with the food that passes my lips. I don’t like to eat for the sake of just eating – give me flavor people! Food that is worth it in every way and not “cardboardy” {no, not a real word}, fried in sludge, empty calorie kind of food, blahhhh.
Being able to control the flavor is, I suppose, one of the reasons I enjoy cooking and experimenting with recipes so much. Finding combinations that really do justice to each other – puts a smile on my face.
As with this Hummus recipe, no it’s not a new combination of flavors by any means, but it still puts that smerky smile on my face!
I use to enjoy eating a bag of chips until the bottom of the bag could be clearly seen … then I decided THAT was a bad idea {you think?!?!} and changed my eating habits. This is one of those recipes I leaned on when I really needed/wanted an extra boost of flavor and to satisfy my munchy cravings and thus my Happy Place. 😀
So here I am sharing it with you. As with any recipe – EXPERIMENT! Make it to YOUR taste and ENJOY! 🙂
Roasted Red Pepper Hummus
Hummus flavored with Roasted Red Peppers and Garlic.
Ingredients
- 1 large Garlic clove, peeled (2 if you want more of a kick)
- 1 - 15 oz can Chickpeas (Garbanzo beans), drained
- 1/3 cup Tahini paste
- 1/3 cup Lemon juice, plus extra to taste
- 1 -2 Tbls Olive Oil
- Salt and Pepper to taste
- 1 large Roasted Red Pepper, chopped (equal to about 1/2 cup)
Instructions
- In a blender or food processor, put the Garlic, Chickpeas (drained), Tahini paste, Lemon juice, 1 Tbls Olive Oil and Salt and Pepper and half of the Red Peppers.
- Blend until smooth.
- Check for the taste and add more oil and lemon juice if needed. Now's the time to adjust the flavor.
- Transfer the Hummus to another bowl, add remaining chopped Red Pepper and blend well.
- Serve with Pita, Crackers of any sort, as a spread on Sandwiches, etc.
- Keep covered and refrigerated for up to 7 days.
- Makes about 2 cups
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
