Red Pepper Hummus
||About 2 cups
This is really, really delicious, and absolutely gorgeous! Even if you aren't wild about bean dips, you might want to give this one a try. I serve it with ww pita crisps and vegetable crudite. A few small bits of red bell pepper on top are gorgeous. I also added a sprinkle of cayenne.
15 ounces canned garbanzo beans, drained
1/2 cup water-packed roasted red peppers, about 2 peppers
1 tablespoon tahini
3 tablespoons lemon juice
1 clove garlic, or more to taste
1/4 teaspoon ground cumin
fresh vegetables or pita bread for serving
Serve this delicious dip with fresh vegetables or pita wedges or use it as a spread on sandwiches.
Combine all ingredients in a food processor and process until completely smooth.
Makes about 2 cups.
I've made this twice, and the first time it was a tad dry, so I added some of the bean liquid. The second time I made it, it didn't need any more moisture.
I'm not sure why the difference, but do reserve some of the can liquid just in case. If you love olive oil in your hummus, go ahead and add a touch. I didn't and didn't miss it.
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