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.

Ingredients

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