Sun-Dried Tomato & Roasted Red Pepper Hummus

I love snacking on hummus!  This Roasted Red Bell Pepper Hummus recipe will knock your socks off. The best part is there is no need for tahini, we can’t always find it here but if you have it on hand, use it.

We enjoy our hummus with veggies, pretzels, pita bread, bread, chips and on sandwiches instead of mayo.  My kids will eat their veggies but when I serve it with hummus amazing things happen.  I was in awe as I watched them  devour a whole bushel of broccoli with their bowl of hummus. Here’s a recipe to make your own pita chips!

Sun-Dried Tomato & Roasted Red Pepper Hummus

• 1 (15oz. can) Garbanzo beans, (drain but keep liquid)
• 1 Tspn Garlic powder
• 1.5 Tspn Cumin, ground
• 2 Tbspn Olive oil, extra virgin
• 1/4 cp Sun-dried tomato (you can drain them or keep oil)
• 3 Tbspn Lemon Juice
• 1/4 Tspn salt

For roasting:

• 1 large sliced red bell pepper
• 2 garlic cloves
• 1 tbs olive oil

In blender, combine beans, garlic powder, cumin, olive oil, lemon juice, sun-dried tomatoes and salt. Blend. Gradually add reserved bean liquid about 2 tbl, until dip reaches desired consistency. DON’T pour out yet.

On a baking pan place sliced bell peppers garlic and drizzle olive oil over it and sprinkle a dash of salt over it.  I broil it until its dark on the edges or you can just bake it at 400 for 10-12min. I usually like to broil it b/c its faster.

 Now add  to the garbanzo beans mix: the roasted red bell peppers, oil and garlic and blend. If it’s too thick you can add more of the garbanzo beans juice to it until it reaches the right consistency for you. Make sure you taste the hummus before you continue to add more of the bean juice. Our bean juice has a saltiness to it so I have to be careful not to add too much otherwise I end up having to balance it off by adding more lemon juice and oil.