Roasted Red Pepper Hummus (recipe by “Oishii!”)
I love dips of all types. Here’s one that’s guilt free. Serve it with red pepper strips, carrot sticks, cucumber slices, or pita chips for a healthy snack or appetizer. It would be a great addition to a kid’s lunch box too.
- 1 can garbanzo beans (drained and rinsed)
- 2/3 cup roasted red peppers from a jar, drained
- 2 large cloves garlic, peeled
- 1/3 cup tahini
- juice of 1/2 lemon
- 1/2 cup olive oil, or to taste
- 1 tablespoon warm water
- kosher salt
- optional garnishes: fresh parsley, paprika, tomatoes, cucumbers, olives, etc.
Add to food processor garbanzo beans, roasted red peppers, garlic, tahini, lemon juice, olive oil, water, and kosher salt. Process all ingredients. Adjust olive oil to taste. Put in serving bowl and sprinkle extra extra olive oil on top if you wish. Optional: Garnish with fresh parsley, paprika, tomatoes, cucumbers, olives, etc.
Great with falafel sandwiches. For a similar recipe, try Mary’s Hummus with Toasted Pita Chips or Mary’s Baba Ghanoush with Toasted Pita Chips. If you like the flavor of tahini, Jersusalam Salad is nice too.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: firstname.lastname@example.org
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