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
- 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.