Here’s the recipe for my homemade roasted red pepper hummus. Enjoy!
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers drained
3 tablespoons lemon juice
3 tablespoons olive oil
1 1/2 tablespoons tahini (optional)
1 clove garlic, minced (or add more if you really like garlic)
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt (I use Pink Himalayan Salt)
1 tablespoon chopped fresh parsley
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice,olive oil, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.
Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated.)