Before I get into today’s recipe for roasted red pepper hummus, I’d like to take a moment to wish all of you a happy Memorial Day. I’d also like to take a moment to thank the men and women who serve (or have served) in the Armed Forces, and a moment to honor those who died while serving.
Remember how I made Sriracha hummus? Well, it was so good that I realized my refrigerator was void of all hummus, and I needed to remedy that. Of course, the fridge was also void of all Sriracha (Sriracha lives at Lane’s house, I wouldn’t finish a bottle on my own before my eightieth birthday). I did have some roasted red peppers, the jarred kind. Now, I’d love to roast my own, but it was ninety degrees and humid outside and I needed lunch, so jarred was the winner. Lucky for me, they worked out quite nicely, and with some sliced cucumber, this hummus was pretty fantastic.
Roasted Red Pepper Hummus
- 1 – 15 ounce can garbanzo beans, rinsed and drained
- 2 cloves garlic
- 1/2 C. chopped roasted red bell pepper
- 2 1/2 Tbsp. olive oil
- 1 Tbsp. sesame oil
- juice of half of a lemon
- 1/2 tsp. salt, or to taste
- 1/4 tsp. black pepper, or to taste
- 1/8 tsp. cumin
Combine all ingredients in the bowl of a food processor fitted with a steel blade.
Puree until smooth, and until all ingredients are combined.
If the hummus is too thick, add water, 1 Tbsp. at a time, and pulse until desired consistency is reached.
Source: adapted from Good Life Eats