Hummus is one of those things I could shovel into my mouth and not feel too guilty about – it’s loaded with protein, fiber, good fats, and flavor. There are way too many different kinds, brands, and pretty much every flavor you would (or wouldn’t) want at the grocery store… but it is so easy to make at home! Not to mention, much healthier too.
A lot of store-bought hummus tends to be wayyy to salty for my taste, and it turns out that I don’t even remember the last time I bought any. And why would I when I can just throw everything into my little food processor and let it do all of the work for me? This recipe really couldn’t be any easier, and it churns out restaurant-worthy results. Don’t believe me? TRY IT.
Since I’m not a huge fan of tahini, I left it out and I rarely ever put it into my hummus, but you would never know it – it comes out incredibly smooth and flavorful. The spices can be easily adjusted to whatever you would like, and you could even throw in some cayenne for a little kick. Once you get started making hummus at home, you’ll quickly realize that it’s incredibly easy to customize it, add different flavors, textures, and make it however you want!
Roasted Red Pepper Hummus
- 1 can garbanzo beans, drained and rinsed
- 1/2c. roasted red peppers, fresh or jarrd
- 1 clove garlic – or more to taste
- 1/4 – 1/2c. good olive oil
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried espelette pepper, or smoked paprika
- 1 ice cube
- Salt to taste
- Fresh ground black pepper, to taste – optional
- Feta cheese and parsley for garnish – optional
- Place rinsed garbanzo beans into a food processor with the red pepper and clove of garlic. Purée for 30 seconds, or until everything is evenly chopped. It should still be fairly rough.
- Add in lemon juice and zest, and purée. Drizzle 1/4c. of the oil a little at a time into the food processor while it’s running. You should see it starting to become much smoother. Add in espelette or paprika and continue to purée for 15-20 seconds.
- Take an ice cube and add it to bowl. Make sure the lid is on tight and get ready for some noise. Turn on the processor to purée and continue until you no longer hear the ice chunks – usually about 20-30 seconds.
- If the hummus is too thick for your liking, continue to drizzle remaining oil into the mixture while its running until you reach your desired consistency. Salt to taste and give one final good blend to make sure everything is evenly distributed.
- Spoon into a serving vessel and swirl the top – making places for olive oil to pool, and lightly drizzle oil on top. Garnish if desired.
- Serve with pita, veggies, use as a base for avocado toast, or add it to a crudités platter for a visual pop and amazing flavor.
The Kitchen Kween 