What you Need:
1 can garbanzo beans / chick peas, drained
1/3 cup tahini
1/2 roasted red pepper diced
1/2 lemon juiced
1 clove garlic
3 tbsp EVOO (may need more for smoother consistency)
Salt and pepper
How to Make it:
Roast the red bell pepper.
|Step 1 - Set oven to broil. Rub vegetable oil on pepper. Broil pepper until the pepper starts to turn black. Rotate pepper as needed. It took about 13 minutes.|
|Step 2 - Put pepper in bowl and cover with plastic wrap. Let sit for 10 minutes.|
|Step 3 - Peel off the outer skin. Pull out the top. Cut open and get the seeds out. Dice up half the pepper for the recipe.|
Put all ingredients in food processor except EVOO. As it mixes put in EVOO. The amount you use will vary depending on how thin you want your hummus. Chill then serve! Keeps covered in fridge for at least 3 days.
I have since had this tasty hummus on sandwiches with the other half of the roasted red pepper and with turkey and cheese.