Roasted Red Pepper Hummus

I went into the fridge yesterday hoping to snack on some roasted red pepper hummus and carrots, but the last bit of hummus had gotten moldy whilst it waited to be eaten. Blasphemy! Since I had just been to the store, I was not willing to go back for that one thing. I closed the fridge, began rummaging around in the pantry and discovered I had everything I needed to make my own red pepper hummus. My goal here was to make it taste as much like the Trader Joe’s recipe as possible with an extra garlicky kick. The ingredient list was pretty simple, so I figured I should give it a whirl. If you’re not sure what tahini is, it’s roasted, ground sesame seeds. You can find it at most health food stores and definitely at Trader Joe’s, Henry’s & Whole Foods (or even Amazon). We like our food really garlicky in this house, so start with 1 tsp garlic powder and go from there. Also, if you prefer your hummus a bit thinner, add a tablespoon of water at a time until desired consistency. Enjoy as a sandwich spread, dip for veggies and pita chips or eat straight up with a spoon.

What You Need:

1 – 15 oz can garbanzo beans (preferably no sodium), drained and rinsed
½ - 10.4 oz jar roasted peppers (about ½ cup) - I used paquillo peppers
2 Tbs tahini
2 Tbs lemon juice
2 Tbs canola oil (any light colored oil would work)
¼ tsp salt
1 - 1 ½ tsp garlic powder (to taste)

What To Do:

Process all ingredients in a blender or food processor until smooth. Refrigerate until ready to use.













This recipe yields about 2 cups of hummus.

1 Tbs is about 27 cal, 1.5g fat, 1g protein, 3g carbs, 1g fiber, 22mg sodium

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Bon Appétit!
Mary

Sun Dried Tomato Basil Hummus

This flavorful hummus recipe comes together in less than five minutes. You’ll never want to buy the stuff from the store again. There are a number of combinations of flavors that would also work for this recipe. Instead of the tomatoes and basil, try adding one head of roasted garlic. This spread is great to dip raw vegetables in, pita bread, crackers or chips and also tastes wonderful in a sandwich or wrap instead of mayo.

What You Need:

1 – 15 oz can garbanzo beans, drained – not rinsed (reserve 1 Tbs can juices)
¼ cup sun dried tomatoes packed in oil
¼ basil
¼ cup tahini
2 small cloves garlic
1 Tbs juice from canned beans
Juice of ½ a lemon
1/8 tsp freshly cracked black pepper
Garnish with paprika



What To Do:

Combine all ingredients in a blender or food processor.

Process until smooth.

Bon Appétit!
Mary