Roasted Red Pepper Hummus

A couple weeks ago I soaked some garbanzo beans to make hummus and ended up soaking WAY too many. Of course, instead of just freezing some for the next time I need them — I made a huge mess trying to get them all to fit into my food processor! 🙂

Hummus for breakfast, hummus for lunch, hummus for snack, hummus for dinner. Okay, just kidding, but I did enjoy it with veggies, salad, and pita bread! It also works great to toast a pita or tortilla, use hummus for your sauce, load it with veggies and broil it for a few minutes!



Roasted Red Pepper Hummus


4 cups cannellini or garbanzo beans
6-8 ozs. roasted red peppers (jarred or homemade)
½ cup tahini paste (optional)
2 T. Olive Oil
3 T. Lemon Juice
2-3 cloves garlic
1 tsp hot sauce
1 tsp cumin
1 tsp salt
½ tsp pepper or white pepper


Prepare beans by soaking, cooking, and cooling or use canned beans.
(Optional) If you want a really smooth hummus pinch each bean between your fingers and remove the “shell”.
Place all ingredients in a food processor. Process until smooth.
If you think it is too thick add some more oil or water.
Can add extra lemon juice, garlic, hot sauce, cumin, salt or pepper to taste.
Refrigerate until ready to use.Serve with pita bread or vegetables.