Hummus is versatile and straightforward– simply put all the ingredients in a kitchen blender and pulse until you get the consistency you like. When I am looking for a snack and the refrigerator is running on empty, I whip up a homemade batch of hummus and serve it with flatbread. In my pantry I always keep a few cans of chickpeas around, a jar of tahini, try not to ever run out of garlic, and tend to keep a few jars of red peppers in olive oil. Practically everything that goes into this recipe is shelf stable.
This recipe can also use roasted cauliflower, pesto, a pinch of parmesan cheese, or chopped olives. Whatever you have on hand.
Roasted Garlic Red Pepper Hummus
15 oz Canned Chickepeas/Garbanzo Beans
2 tablespoons lemon juice, plus more to taste
3 tablespoons 100% olive oil
1/2 cup finely chopped roasted red pepper (in olive oil, drained)
1/3 cup tahini
2 roasted garlic cloves
2 tablespoons roughly chopped parsley (can use the new fancy frozen flat bread
In a kitchen blender combine the chickpeas, lemon juice, olive oil, red pepper, tahini, garlic cloves, and pulse until well combined. Taste to add more lemon juice. Sprinkle in the parsley and pulse again until the consistency is smooth. Serve with flat bread.