This made quite a bit of hummus, if you're having a party it'd be a good amount, but for the 2 of us it was more than we needed. But we put some in jars and froze it. And we've already opened one of the jars and let it thaw in some water and the fridge and it tasted as good as new. But you could cut this recipe in half if you don't want to make as much.
2 15.5 oz cans garbanzo beans/chickpeas, drained **
2 TBS chopped garlic
1/3 cup tahini (sesame paste)***
1 large red pepper
1/3 cup lemon juice
1/2 tsp salt
1 tsp cumin
**Did you know that garbanzo beans and chickpeas are the same thing? I saw some recipes calling for one and some calling for the other so I had to get to the bottom of what the difference was. And after a little online research I discovered that they are they exact same thing. -- So why can I find chickpeas and gabanzo beans at the store? No idea. But don't stress over it. Just get the can that is the cheapest.
***We purchased the Tahini at the Sunflower Farmer's Market in Orem, which is a whole foods kind of place. I think a place like Trader Joes would definitely have it too. It can be found near the organic peanut butters.
How to roast a red pepper:
1.Preheat oven to 450 degrees.
2. Cut red pepper in half, remove seeds and place in oven.
3. Bake for about 15 minutes.
4. Remove red pepper halves and place in a zip lock bag, and seal.
5. Let sit for 15 minutes
6. Remove from bag and peel off skin using your hands.
Roasted Red Pepper Hummus
1. Roast your red pepper.
2. Slice your red pepper.
3. Either using an electric food processor or a kitchen aid meat grinder attachment, puree you garbanzo beans/chickpeas**, red pepper, tahini and garlic, until smooth.
4. Transfer puree into a medium sized bowl and add lemon juice, salt and cumin.
5. Stir to combine.
6. Store covered in the fridge until you are ready to eat.
7. Enjoy on your favorite sandwiches, wraps, pitas, crackers, etc.
What is your favorite kind of hummus?
What do you like to eat your hummus with?