Roasted Red Pepper Hummus

Hummus is an easy to prepare dish originating from the Middle East. It is served as a common part of everyday meals as both a dip for vegetables or as a spread with pita bread. The ingredients used in this dish are very common, and the preparation of this dish is something that be be done in just a couple of minutes. The ease and speed of this dish makes it ideal for when unexpected guests drop by.

Some people like their hummus smooth, others like it chunky. I like mine somewhere in the middle. To help control the consistency of the hummus, I process it using 1-2 second pulses, checking often to prevent making it too smooth. Once the garbanzo beans (also referred to as chickpeas) are the consistency I am looking for, I add the red peppers and pulse a couple more times so that I can leave the peppers a little chunkier. If you prefer them smoother, just toss them in when you add everything else to the food processor.

Roasted Red Pepper Hummus

3 cloves garlic

1 can (15 oz) garbanzo beans, drained and rinsed (reserve liquid)

1/3 cup tahini paste

1/2 Tbsp kosher salt

Juice of two lemons

2 oz roasted red peppers

Olive oil, for serving

Place garlic cloves in food processor. Pulse 2-3 times. Add drained garbanzo beans, tahini, salt, and lemon juice.

Process until desired consistency, scraping down sides often. If mixture is too thick, add reserved bean liquid one tablespoon at a time to thin out.

Add red peppers to food processor. Pulse 2-3 times to chop and incorporate peppers. Transfer to serving bowl. Drizzle with olive oil prior to serving. Serve with pita chips or vegetables.