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Hummus: Two Ways!

Recipes below are for Traditional Hummus and Roasted Red Bell Pepper Hummus
Course: Appetizer or Snack
Author: Hip Foodie Mom

Ingredients

  • TRADITIONAL HUMMUS:
  • 2 15.5-ounce cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
  • 2 garlic cloves crushed
  • 1/2 cup water
  • 1/4 cup tahini sesame seed paste
  • 3-4 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt more to taste
  • 1/4 teaspoon black pepper
  • paprika pine nuts and shredded fresh basil (optional)
  • ROASTED RED BELL PEPPER HUMMUS:
  • 1 15.5-ounce can no-salt-added chickpeas (garbanzo beans), rinsed and drained
  • 6 ounces roasted red bell peppers
  • 1 jalapeno seeded, diced
  • 1 tablespoon chopped garlic
  • 3 tablespoons chopped cilantro leaves
  • 1 teaspoon paprika
  • 3 tablespoons chopped onion
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon chipotle pepper optional
  • 1/4 cup extra-virgin olive oil
  • Toasted pita bread for serving

Instructions

  • FOR TRADITIONAL HUMMUS:
  • Soak your garbanzo beans for a few hours if you can. This helps to soften them but if you can't, no worries at all!
  • Place the beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.
  • Dress/garnish how you want. Serve with chips, fresh veggies or toasted pita bread.
  • FOR ROASTED RED BELL PEPPER HUMMUS:
  • Mix all ingredients, except the olive oil, in a food processor until pureed, then slowly add in the olive oil.
  • Serve with toasted pita bread.