Recipe for Roasted Red Pepper Hummus
“Holy cow, I finally perfected it!”
And I even remembered to write down what I put in this time. Miracles really do happen. Now I can make the flavor I love for half the price or less than what it costs to buy a ready made batch at the grocery store. I’m just a tad bit excited about this. And it is not spicy hot at all! Just has a lovely smokey, warm, roasted peppery garlicky deliciousness that I crave. I kind of went out on a limb adding the curry powder, but it really does give it a nice depth of flavor that was missing with the last batch I tried.
two 16oz. cans of chickpeas drained
1/2 jar of Mezzetta Deli Sliced Roasted Red Bell Pepper Strips with some of the juice
1tsp ground cumin
1tsp real salt
1Tbsp minced garlic
5 tsp lemon juice
3tsp white vinegar
1 tsp granulated onion
1tsp curry powder
3 drops habanero tobasco sauce
1/8 tsp chipotle tobasco sauce
Place in a food processor and pulse until smooth. Add liquid from the roasted peppers to get it to achieve your desired texture.
Makes about 40oz of hummus.
Recipe ©Marie Stephens 2014 All Rights Reserved