Roasted Sweet Pepper Hummus

I’m a practical cook since I work full-time outside the home and lead a very full life. If I made hummus starting with dried garbanzo beans and had to go through the process of cooking them before making it and in addition make the tahinni from scratch, I’d never make it. My practical solution is to use canned beans and already made tahini. I usually have peppers that I need to use up before they go bad so I don’t mind grilling them to make the roasted peppers.

One of the nice things about hummus is that it works for those who are vegetarians, vegans, and gluten intolerant (if served with rice chips or vegies). My thanks to my friend, Shannon, whose post on her Virtual Victuals blog served as a starting point for the development of this recipe!


3 cans of garbanzo beans, drained & liquid reserved
3/4 C. of the reserved bean liquid
3 T. lemon juice
6 cloves of garlic
1 1/2 t. salt
1/2 C. tahini
1 roasted red pepper, peeled and seeded
1 roasted yellow pepper, peeled and seeded
1/2 t. cayenne pepper

Process the garlic in a food processor until minced. Add the rest of ingredients, using only as much of the reserved bean liquid as you need to make the hummus the desired consistency.

Makes 5 cups

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