Roasted Pepper Hummus

Roasted pepper hummus is one of the most common things I find in the refrigerators of my friends.  Well, that and red wine.

Whenever I talk to someone who has made hummus for the first time, they always mention how incredibly good it is.  As yummy as store bought hummus is, there is nothing like the flavor of a batch you made yourself.  Making it specially flavored is just that much better.

The following recipe is my standard, quick hummus that I make all the time, with simply some roasted red peppers added!  Easy, huh?  The smell is fantastic and it is incredibly hard to stop eating it.  Smooth and creamy, this hummus is outrageous on a sandwich (recipe coming soon) but is also a handy recipe to have in the fridge.  It makes it SO much easier to get your daily veggies in if you have this stuff to dip your celery, cucumbers, carrots, and whole grain pita chips in!  Because, seriously!  Isn’t that color gorgeous?  I love the colors of food…

Speaking of recipes, I often like to share what I call my BONUS RECIPES on social media.  Occasionally, I post a recipe exclusively to Brittany’s Pantry Twitter feed (brittanyspantry), Instagram (@brittanyspantry), Google+ , and the Facebook page.  Why?  Because I like to reward those who spend excessive time on their phone whilst in the grocery line!  Today was one of those bonus days so be sure to follow BP and get every tasty recipe you can!  Here is the link to my favorite Double Chocolate Recovery Drink! Enjoy! Roasted Red Pepper Hummus

2 cans garbanzo beans (chickpeas) rinsed and drained
3 T tahini
2 cloves garlic, minced
2 T lemon juice
3/4 tsp cumin
1/3 c water
1/3 c extra virgin olive oil, plus more as needed
salt and pepper to taste
1/2 of a 1 lb jar of roasted red peppers, drained (about 2)

Pulse all ingredients in a food processor, adding more evoo or water to achieve desired consistency.  Continue to puree until smooth.  Store tightly sealed in the refrigerator.