Scrumptious Saturday: Roasted Red Pepper Hummus

I’m not a healthy eater, but I take great pleasure in eating my vegetables with hummus. In fact, I’ll eat almost anything with hummus. Because really, I don’t need an excuse to eat this delicious, creamy goodness. Hummus is great because it can be paired with most things to make it better! Baby carrots and hummus is an interesting combination at first, but it’ll grow on you. Obviously pita, breads and carbs also go great with hummus. Most vegetables (like carrots, celery, cucumber, tomatoes, peas and broccoli) will taste wonderful as well. If you’re a meat eater, slather it on your meats. If you are like me, just whip out a spoon and gobble it down.

Photo Credit: Wikimedia Israel

For about 1 cup of hummus, I typically use:

  • 1 clove garlic, minced
  • 16 ounce chickpeas, drained
  • 2 tablespoons tahini
  • 2.5 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 cup roasted red peppers
  • 1/4 teaspoon dried basil
Just add all the ingredients to a food processor and process until smooth. Add roasted red peppers and lemon juice last and reprocess until the red peppers are finely chopped or completely smooth. Season with salt and pepper to your liking. Eat.