I happen to be a HUGE fan of hummus! I love this recipe and this one too…I could probably eat hummus everyday. Now, my husband is a different non-hummus loving human. What’s up with that? Until I introduced him to this recipe. Suddenly, he was requesting that I make this hummus all the time. He actually ate this entire recipe for dinner one night with crackers and veggies! Did I mention I was serving the hummus as an appetizer?!!
Garbanzo beans are the perfect canvas for the smoky sweetness of the roasted red peppers. The cumin and cayenne give just the right amount of heat at the back of the palate. This recipe gives plenty of fiber, vitamin C, and minerals to help you feel good about eating it! Plus, no refined oil is needed because of the bold flavors. Enjoy!
2 cans (15 oz.) garbanzo beans, rinsed and drained
1 (12 oz.) jar roasted red peppers
3 garlic cloves, minced
1 tablespoon lemon juice
2 tablespoons tahini paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 – 1/2 teaspoon cayenne pepper
Place all ingredients into the bowl of a food processor. Pulse to incorporate ingredients and then process until smooth.