Monday, January 28, 2013

At Home: Roasted Red Pepper Hummus

I love hummus, a Middle Eastern and Arabic spread or dip made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.  It is so easy to customize too by adding any of your favorite ingredients.  Next on What Micky Eats...At Home, I make Roasted Red Pepper Hummus.  Try this super easy dip that makes a great and healthy snack served with flatbread such as pita, crackers, pretzels, or crudité.

Roasted Red Pepper Hummus
  • 1 can garbanzo beans (aka chickpeas), drained (15 oz.)
  • ½ cup roasted red peppers
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • salt & pepper to taste

- In an electric food processor, combine all the ingredients.
- Process until the mixture is smooth.
- Season with additional salt and pepper, if needed.
- Transfer hummus to small bowl, cover and chill until you are ready to serve.

This hummus can be made one day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.  If you can't find tahini, you can still make this dip without it.  The hummus will just be a bit more watery, but will still be tasty!

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