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.

Manatee, every time you tell me that you love the furnace bars, I fall in love with you a little more.

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

  1. Throw all ingredients into a food processor.
  2. Pulse until smooth.
  3. 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?


Recipe Review:

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?


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