Thursday, September 15, 2011

Roasted Red Pepper Hummus

I'm addicted to hummus. I preeeeeetty much eat it everyday. I put it on veggies. I made lettuce wraps with it. Add it to salads. It's always in the fridge. And it's always.....EXPENSIVE. One small container of it at the store costs about $5 or $6 dollars and it lasts me about 3 days. I knew there had to be a better way. Here's my Roasted Red Pepper Hummus recipe adapted from dozens of others online. This one works the best for me.

Now, I will say, the most expensive ingredient you'll need for this recipe is Tahini.  Tahini is like peanut butter, but with sesame seeds.  It's about $8 for a container, BUT, each jar of Tahini will last you about 6 recipes. And each recipe is about 3 times larger than the normal hummus containers from the store. You're definitely getting your money's worth here, so don't fret at the price tag.

Juice of 1/2 lemon
1/2 c. basil
Parsley (to taste)
Oregano (to taste)
Pinch of sea salt
1 jar garbanzo beans (drain)
1/4 cup Tahini
1 jar Roasted Red Peppers
2 Tbsp EV Olive Oil
1/2 teaspoon paprika
Pinch of Cayenne pepper
3 cloves garlic

Throw everything in food processor. Blend.

Seriously, that's it. 30 seconds to make this.

Store in an airtight container and keep in the refrigerator. Usually good for up to a week or more.


1 comment:

  1. I love hummus!! Celery sticks dipped in hummus makes the best afternoon snack!