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Summer is here which means we’re ready for some light, refreshing snacks. Fruit doesn’t always cut it, so I whip out my Red Pepper Hummus recipe when possible. There are A LOT out there. A lot. Not quite as many as there are shoes in my closet, but I’m a shoe-whore. There are worse things to be. I digress, there are a lot of hummus recipes out there so I’ve tweaked it over the years to suite my taste. Feel free to do the same.
A dollop of red chili paste (check out our favorite brand) on the top would polish it off nicely, but I used mine up. Feel free to skip the cayenne pepper if you don’t like hot spices. You’re missing out on a good thing if you do.
This dip is perfect for veggies, pita chips, pretzels and any other “dip-able” goodies.
Tahini can be pricey so a good way to save it to sign up for VitaCost. You’ll receive $10 off your first order.
- 1 Can Garbanzo Beans, drained (15 oz)
- Roasted Red Peppers (4-6 oz)
- 3 Tablespoons of Lemon Juice
- 1½ Tablespoon of Tahini
- ¼ Tsp. Dried Basil
- 2 Cloves of Minced Garlic
- ½ Tsp. Ground Cumin
- ½ Tsp. Cayenne Pepper*
- ¼ Tsp. Salt
- 1 Tablespoon Chili Paste*
- * Optional
- Add beans, red peppers, tahini, lemon juice, basil, garlic, cumin, cayenne pepper and salt to the blender. Process until smooth (will take a few minutes).
- Transfer hummus to bowl and place in refrigerator up to 24 hours (minimum 1 hour). The longer the flavors sit the better.
- Add dollop of Chili Paste to top before serving.
