Finally a recipe worked! It’s a miracle.
It’s been a rough week in the Badger Girl/Manatee kitchen. Great ideas have led to inedible or barely edible results.
Mainly because I know you’re lying. They’re terrible.
So, it was with great trepidation that I dared to try a new roasted pepper hummus recipe, but hot dang, it actually worked!
This is a recipe that I have been thinking about for over a year. Roasted red pepper hummus is my favorite hummus of all time.
I wanted to create my own version that used minimal ingredients, no oil, and would be super easy to reproduce. Because let’s face it, I am lazy. I wanted minimal measuring, reduced margin of error, and I wanted to be able to taste each ingredient.
I think I nailed it!
Roasted Pepper Hummus
1 cup roasted sweet peppers, you can buy roasted peppers or you can roast your own peppers (psst…it’s REALLY easy to do)
1 can of garbanzo beans, drain the liquid from the top (2 tablespoons), but keep the rest of the liquid that covers the beans
1/4 cup tahini (sesame seed paste)
juice from 1 lemon, approximately 1/3 to 1/4 cup
2 fat garlic cloves
Salt to taste, approximately 1/8 teaspoon
- Throw all ingredients into a food processor.
- Pulse until smooth.
- That’s it! I just added a third step for the heck of it. Can you believe it? Two steps and you are done. Isn’t that easy?
Creamy, sweet, garlicky, you get it all in this hummus.
And you know the best part?
You will only dirty three things: the food processor, a knife to cut the lemon, and a 1/4 cup. Isn’t that awesome?
With just a few ingredients, a few minutes, and a few dishes, you have an AMAZING homemade from-scratch hummus. No chemicals, no ingredients you can’t pronounce.
So readers, I am now officially on a hummus kick. I am going to get to work on a Thai Peanut Hummus, but I would love more suggestions.
What is your favorite flavor of hummus?