Whenever there’s a sale on hummus, I always pick up the roasted red pepper flavor.
It’s always been a favorite of mine for no particular reason. Roasted garlic comes in as a close second, but I try to avoid that variety before social situations.
I really do need to start making my own hummus more often…
It. Is. So. Easy. People always tell me this, but I always buy it out if laziness.
This batch was by far the best hummus I’ve ever had. Trust me, that’s really saying something!
Just a few minutes in the food processor produces a creamy, smooth, delicious spread…
It’s also a great way to control the ingredients and the price at the same time.
When you eat hummus as often as I do (once a day, minimum), it can start to get on the expensive side (especially since I buy the organic brand). By making my own with organic ingredients, I know that it’s going to be nourishing, but it keeps the cost down at the same time.
Tasty and cheap. You know I’m all over that…
Roasted Red Pepper Hummus
- 1 (15 ounce) can garbanzo beans, drained
- 1 (4 ounce) jar roasted red peppers
- 3 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- Fresh herbs, optional
- In a food processor, puree the chickpeas, roasted red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt until fairly smooth.
- Transfer to a serving bowl and refrigerate for at least 1 hour.
- Garnish with fresh herbs if desired.
My refrigerator now has a big bowl of
crack hummus in it. Mmm…
Do you ever make your own hummus? Or do you buy it? If you make it, send me some recipes!