Roasted Red Pepper Hummus

A few posts back I wrote about some books that I had checked out of the library.  Here is a recipe from this book:


2 cans (15 ounces each) garbanzo beans (chickpeas), rinsed and drained, with 1/3 cup of the liquid reserved

1 jar (12 ounces) roasted red peppers, drained

3 garlic cloves (I peeled them and put them in whole)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon salt

2013-01-06_16-34-21_842In a food processor, combine all the ingredients, including the reserved liquid from the garbanzo beans.  Process until smooth and no lumps remain, scraping down the sides of the bowl if necessary.

2013-01-06_16-44-37_17Serve immediately, or cover and chill until ready to use.  My husband who is not a big hummus fan, loved it and said he liked the garlic flavor but would add more lemon juice. (I think it tastes great as is)  Here he is sampling the finished product.

2013-01-06_16-46-46_536The book says “its easy as 1-2-3 and beats those store bought versions by a mile.”  I have to agree.  If you try it let me know what you think.

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