Roasted Red Pepper Hummus

I have wanted to try making hummus for a while now and since I am testing out before buying a full sized food processor (as opposed to my current mini one, thank you Liz and Dave!), I decided to give it a whirl.  Seriously, why haven’t I done this before.  Hummus is so easy to make and it tasted so delicious!

I definitely plan to make it again and try making other flavors – roasted garlic is top on my list! I made the roasted red pepper flavor because the boys really like that one when I buy it.  We all have enjoyed it – we eat it with crackers, fresh raw veggies, and our very favorite, gluten-free pretzels (thanks to Aimee on that one).

So, here was my lunch from today, with the yummy homemade hummus.


Roasted Red Pepper Hummus

1 can chickpeas/garbanzo beans, drained and well rinsed
1/4 c. fresh lemon juice
1/4 c. tahini 1 clove garlic, minced
2 Tbsp. olive oil
1/2 tsp. cumin
1/2 – 1 tsp. sea salt
1/2 c. jarred roasted red peppers, drained and roughly chopped


In food processor, combine tahini and lemon juice. Whip in the food processor for one minute. Scrape the sides and process for another 30 seconds.

Add olive oil, garlic, cumin, and salt. Process for 30 seconds, scrape the bowl, and process another 30 seconds.

Add the chickpeas and process for 1 to 2 minutes. Scrape the bowl, and mix for another 1 to 2 minutes until smooth.

Add the peppers and continue processing for another minute or two until reaching your desired texture.

Store in the fridge in a sealed container. Hummus will be good for at least a week.


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