Roasted Red Pepper Hummus

I love snacking.  I am pretty much a professional grazer.  I eat every 2-3 hours and constantly am perusing the grocery store for my next snack choice.  A snack connoisseur if you will.

Roasted Red Pepper Hummus

Hummus.  Now this is a snack I get down with every week.  I figure why purchase store-bought hummus, when you can make a healthier version in less than 5 minutes.   You can also make any flavor you want.   Avocado, eggplant, olive, pesto, jalapeno are just a few I have toyed with.

Roasted Red Pepper Hummus

I will usually use garbanzo beans (chickpeas); however, white bean hummus has an amazing creamy texture.  Here’s a white bean recipe for you:

You can store the hummus in an air-tight container in the refrigerator, but it doesn’t last more than a day when Andrew joins me in snack mode.

Roasted Red Pepper Hummus

As always,

Bon Appeteek

The Players: 

15.5 oz can 50% less sodium garbanzo beans, rinsed
1 roasted red pepper (I use Trader Joe’s fire-roasted red peppers)
1/8 C extra virgin olive oil
2 t ground cumin
juice of 1 lemon
2 garlic cloves
salt and pepper

The Rules: 

  1. Place all ingredients in a food processor or blender and pulse until smooth, creamy consistency.  (Note: you can leave the hummus chunkier if you would like)

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