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  • Writer's pictureThe Singing Baker

Red Pepper Hummus

2 Large Garlic Cloves

15 oz Garbanzo Beans

1/3 cup Tahini

1/3 cup Fresh Lemon Juice

1/2 cup Roasted Red Bell Peppers

Salt, to taste

Black Pepper, to taste

Olive oil, as needed

Assorted Vegetables, for dipping

Assorted Crackers, for dipping

Pita Bread Wedges, for dipping

Start by rinsing the garbanzo beans in cool water, and drain dry.

With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add garbanzo beans, tahini and lemon juice; process until mixture is smooth. Add Roasted Red Bell peppers; process until peppers are finely chopped. Add olive oil if needed until completely smooth. Season with salt and pepper. Transfer hummus to small bowl.

Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. When ready to serve, finish off with a sprinkling of Smoked Paprika. Serve with vegetables, crackers & pita brad wedges.

Makes about 2 cups

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