Wednesday, January 20, 2010

Easy Roasted Red Pepper & Artichoke Hummus

Hummus is a lovely spread or dip made from my favorite legume, garbanzo beans, otherwise known as chickpeas.

I make a batch of hummus every week! Our house fave is made with roasted peppers. Here's the latest concoction, made simply with some jarred Roasted Pepper & Artichoke spread from Trader Joe's.

TIP: Don't leave out the Tahini!

You can find it in most grocery stores, often near the peanut butter or in the ethnic food aisle.

What is Tahini, you ask? Crushed sesame seeds!

Also, I make my own beans to reduce intake of sodium and other chemical preservatives. The process is simple and the results, delicious and healthy!


1 1/2 cups cooked Garbanzo Beans
2 Tbsp Tahini
1/2 Lemon, juice of
1/2 cup Roasted Red Pepper & Artichoke Spread
1/2 cup low sodium Vegetable Broth
1 teaspoon ground Cumin
1/2 teaspoon Garlic Powder
1/2 teaspoon dried Oregano
Cayenne and Freshly Ground Pepper, to taste

In a food processor, combine all ingredients but begin with just 1/4 cup of Vegetable Broth. Pulse gently a few times to incorporate, and then puree for 20 seconds. If necessary, add more brothe, 1 Tablespoon at a time, pulsing food processor and testing for smooth and creamy consistency.

(Using a hand blender saves cleanup time!)

Scrape into glass or ceramic bowl. Cover and refrigerate at least 2 hours. Flavors get better overnight!


Use Lime Juice instead of Lemon to give your hummus a Cuban vibe! Add Chipotle or Red Chile Powder for a warm & spicy Mexican flavor.

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