Roasted Red Pepper Hummus

Although hummus from the grocery store usually has a fine list of ingredients with little preservatives and stuff you can’t pronounce, it’s still nice to be able to know exactly what is in your food. And it’s fun to cook! 

This is a great and simple recipe, especially on the fly. You can tailor it to your tastes by changing up the spices and other ingredients. Add-ins like spinach, pine nuts, basil, cilantro, jalepenos, olives....the list goes on and on! You can even use it for a cocktail or dinner party and people will be very impressed!

It takes about 5 minutes total to make. The only thing you have to think about is all the veggies you need to dip into it! For example, carrots, cucumber, broccoli, cauliflower, radishes, peppers, cherry tomatoes...another list that goes on and on!

I went ahead and placed mine in a couple different to-go containers.

Roasted Red Pepper Hummus

1 can low-sodium garbanzo beans, rinsed and drained

1-2 roasted red peppers, chopped

2 small cloves garlic, roughly chopped

3 Tbls tahini (optional)

2 Tbls Sambal (Asian garlic chile sauce, optional)

1/4 tsp cumin

1/4 tsp paprika

1/4 tsp corriander

1/2 tsp oregano (or a couple sprigs fresh oregano)

juice from 1/2 lemon

salt & pepper to taste

Throw all ingredients into a food processor or blender and blend until smooth. Slowly drizzle in 1/4 c extra virgin olive oil while processor is running. Blend until the desired consistency. Can be served cold, room temp, or baked. Bake at 350 until heated through. Garnish with crumbled feta cheese.