Roasted Red Pepper Hummus

By Joyce Bunderson Published: July 22, 2010

• Yield: 3-4 cups

Getting out of the clutches of obesity is not an easy goal, but certainly one worthy of our efforts and commitment – it can be done. …

Ingredients

• 2 15 ounce cans garbanzo beans rinsed and drained, with 1/3 cup liquid reserved
• 2 teaspoons garlic minced
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt
• 1 ½ cups red peppers roasted, drained
• 3 tablespoons peanut butter (peanuts only – high quality peanut butter – no added oil); you can make it without the peanut butter.
• 2 tablespoons lime juice
• 1 teaspoon cumin ground
• ¼ teaspoon pepper black

Instructions

1. Gather the ingredients.
   
2. Rinsed and drained garbanzo beans.
   
3. Add roasted red pepper pieces.
   
4. Add the minced garlic.
   
5. Reserved liquid from garbanzo beans and olive oil
   
6. Measure two tablespoons of lime juice.
   
7. Add the spices.
   
8. Add the nut butter or tahini.
   
9. Whirl in the blender or food processor. Process until the mixture is smooth and no lumps remain, scraping down the sides of the bowl as needed.
   
10. Serve immediately, or cover and chill until ready to use. Perfect for a fresh vegetable dip; whole wheat crackers or whole grain corn chips.
    

• Course: Appetizer