Hummus is a very versatile dip. I love how you can customize hummus with your favorite flavors. If you love garlic, you can double or triple the amount of garlic and leave out the red pepper. If you like sun-dried tomatoes, use those instead of the red pepper. Have fun and make it your own!
The next time you are looking for a healthy snack, try some hummus with fresh pita bread or crisp vegetables!
I like to cook my own chickpeas, because they taste much more fresh, and don’t have any additives that might show up in canned chickpeas. Cook the chickpeas according to package directions. Reserve at least 1 cup of the cooking water, just in case you need to thin the dip later.
Combine chickpeas with olive oil, garlic, lemon juice, and roasted red pepper in a food processor or blender.
Process/blend until smooth, adding cooking water as needed to form a smooth dip. If you are using canned chickpeas, adding plain water as needed is fine.
Be sure to taste the dip at this point! You may want to add a little more salt or a little more lemon, to suit your tastes.
Cover the dip and store in the refrigerator. The flavors will develop as the dip sits, so it’s best to let it sit in the refrigerator for at least an hour before you plan to serve it!
Roasted Red Pepper Hummus
Ingredients
- 1 cup dried chickpeas or 1 can, well drained and rinsed
- 2 tablespoons olive oil
- 1 garlic clove
- juice of 1/2 lemon
- 1 7-oz. jar roasted red pepper well drained
- salt and pepper to taste
Instructions
- Cook chickpeas according to package directions. Reserve at least 1 cup of cooking water.
- Combine chickpeas with olive oil, garlic, lemon juice, and roasted red pepper in a food processor or blender. Process/blend until smooth, adding cooking water as needed to form a smooth dip. If using canned chickpeas, add plain water as needed.
- Cover dip and store in the refrigerator for at least 1 hour before serving.
