In general, my family is not very fond of beans. We like them in chili and a few Mexican dishes, but that’s about it. However, gluten-free son and I enjoy eating hummus. Especially with tortilla chips (I buy organic, non-gmo chips).
I have seen recipes for hummus and knew it was easy to make, but I kept putting off doing it. Then, when I made my first batch, it was garlic hummus, and I used way too much garlic. And too much tahini. I discovered that I don’t like a lot of tahini.
If you’re wondering, tahini is sesame seed butter. It comes in a jar, like peanut butter, or sometimes in a can. Most hummus includes some tahini, but you can omit it. I didn’t use very much in this recipe.
While we like garlic hummus, roasted red pepper is really our favorite, and that’s what I have now decided is incredibly easy to make and even easier to enjoy eating.
If you like hummus but haven’t yet tried making your own, you really should give it a try.
- 1 pound 13 ounces (1 large can) chick peas
- juice of one lemon
- 1 Tablespoon tahini (or to taste)
- 1/2 teaspoon salt
- 1/3 cup canned roasted red peppers
- 1/4 cup olive oil
- approximately 1/4 cup water
- Drain and thoroughly rinse the chick peas, then drain again.
- Combine all ingredients except the water in a food processor or blender.
- Gradually add the water until it reaches a smooth creamy consistency. A little more or a little less water may be needed.
- If desired, garnish with additional roasted red pepper, chopped.