Roasted Red Pepper Hummus

I’ve recently learned that I like hummus.  I’m a chip and dip fanatic, it’s the main reason I have trouble sticking to diets!  Hummus is a very low-cal dip, and I’m slowly trying to work my way to eating it with just carrot sticks.  But pita chips are also great with it.  I wanted to take a stab at making it myself so with the help of this recipe from Vintage Victuals, I set forth on my mission.

Roasted Red Pepper Hummus

1 15-ounce can garbanzo beans, aka chick peas, rinsed and drained

1/2 cup roasted red peppers, drained and patted dry

1 spoon garlic, minced

1 tablespoon tahini

1 tablespoon extra virgin olive oil (plus more, if needed for consistency)

Salt, pepper and a dash of Tony’s seasoning to taste

juice of 1/2 lemon

Method:

In a food processor, combine all ingredients.  Pulse a few times to start mixing it, then keep mixing for 2-3 minutes, until you reach your desired consistency.  It may be necessary to add more olive oil.

Refrigerate overnight and serve cold with pita chips or veggies.

roasted red pepper hummus 005

Roasted Red Pepper Hummus

 

 

 

 

 

The Verdict:  I have to say, I think I did pretty good!  The flavors all blended nicely.  When I first made it, I did taste it and wasn’t so sure.  But today, it’s fantastic.  I might even make some to bring to a party!  It sure beats paying $4 per tub of it at the supermarket!

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