Last year I tried hummus for the 1st time. I think I am probably the last person on earth to discover this, and now it is a mainstay in my diet. I eat it everyday, and while I have tried to make it several times with no luck I finally found a recipe (or bits of recipes stuck together) that works for me. I prefer my hummus to be fairly smooth, but loaded with flavor. I prefer roasted red pepper but you could make roasted garlic or just plain too.
This was after I roasted the pepper. I could have left it in longer to make it more black but I was hungry and in a hurry.
Chickpeas, at this point I was using the food processor but as I found it didn't make it smooth enough I switched to the blender
Pepper, oil, water added
When you squeeze in your lemon watch for seeds
This is the tahini, you will need to give it a stir prior to using. The oil and solids separate.
yummy in a jar
Jarred and ready to go
Roasted Red Pepper Hummus
1 15 ounce can chickpeas/garbanzo beans- drained and rinsed
1/4 cup tahini
1 tablespoon extra virgin olive oil
1/4 cup water
1/2 lemon juiced
1 large roasted red bell pepper
3/4 teaspoon sea salt
Start by roasting your pepper, you can do this in an oven at 375 degrees for about 30 minutes, put pepper on baking sheet and roast, turning every 5 minutes or so until skin is blackened. For those of you who have a gas stove you can put the pepper directly on the burner and do it that way, it is much quicker only about 8-10 minutes. Wrap in wet paper towel and let sit for 5 minutes then remove seeds and skin.
In your blender or food processor (I prefer blender it makes it smoother) put in beans, tahini, oil, water, lemon juice, red bell pepper. Blend until smooth. Check and see if you need to add any salt. My tahini didn't have any additives so I had to add some but you may not. Check and adjust as needed. Put into a jar and into the refrigerator. Let cool and enjoy with veggie or chips. Great for a party or just for lunch.