The other day I was asked to bring an appetizer to a dinner party. As a nutritionist, the pressure is always on to deliver something tasty but healthy (it’s the price we pay for blabbing about food and health all the time:).  Though store bought hummus is nothing to write home about, I thought about how nice it might be to bring a fresh homemade batch. I make this from time to time and it always comes out a little different.

One of my favorite things about homemade hummus is that you can add different spices and veggies to suit your taste buds. The chick peas are always standard, but the mix-ins can be anything from cucumbers or zucchini to tomatoes, red peppers and even cooked carrots. Spices or flavorings can be added such as lemon, lime, garlic, onions, cilantro, cumin, curry, etc, etc. Be as creative as you like! I had some leftover jarred roasted peppers from the crock pot dish I made the other night, so tossed those into the mix.

The end result was really good . . . velvety smooth and delicious.  I served them with cut up veggies. They got rave reviews (phew)!

Red Pepper Hummus
1 15-oz can or 2 cups of garbanzo beans (chick peas)
¼ cup tahini
2 Tbs extra virgin olive oil
1 large clove garlic
8 oz jar roasted red peppers (drained)
Juice from one small lemon
½ tsp cumin (optional)
½ tsp sea salt (or to taste)

Put all ingredients in blender or food processor and blend till smooth. Enjoy!

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