Roasted Red Pepper Hummus Recipe
The Yummiest Dip Ever for Pepper Lovers
Delicious flavor, incredibly easy...
Love the taste of peppers? Love to chow down on hummus?
Have I got a treat for you.
one can (15.5 oz) garbonzo beans (also called chickpeas) DRAINED (keep juice)
One 12 oz. jar roasted red bell peppers, drained
1/2 cup cashews, roughly chopped
1 garlic clove, smashed
1/2 cup tahini (tahini is sesame seed butter... however, if I don't have any in the pantry, I use creamy peanut butter... don't tell anybody, okay?)
1/4 cup lemon juice
1/2 tsp. cumin powder
salt and pepper, to taste
How To Make It
It couldn't be easier. Put everything into your food processor EXCEPT the cashews.
Process until smooth. If it seems too think, you can add in a little of the juice from the garbanzo beans. Sometimes I do, sometimes I don't. Wish I could tell you why it varies, but I don't know the answer.
Once it is smooth, then add in the cashews and process again. It will be "crunchy" looking -- this is part of its appeal.
TASTE FOR SEASONING. The acidity of lemons varies -- sometimes I need to add a little salt, sometimes not. This dip should have a bright flavor.
Scoop into serving bowl. Serve at room temperature, or cover and put in fridge. It will last for a week or so... or I guess it will. It's never lasted that long around here.
Tastes great with crackers, or cut up pita bread.
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