2 large roasted bell peppers, skin and seeds removed
2 cloves garlic, roughly chopped
1 (15oz) can garbanzo beans, rinsed and drained
juice of 2 lemons
1/2 C. raw tahini
1 tsp. smoked paprika
1/2 tsp. kosher salt
extra virgin olive oil for garnish
smoked paprika for garnish
toasted pine nuts for garnish
10 minutes + roasting the peppers
Makes:about 2 cups
Once you’ve made your own hummus, you’ll puzzle over why you ever bought it pre-made. It’s easy to put together, especially if you’re using canned garbanzo beans — just chuck all the ingredients in a blender or food processor, blend until smooth, and you’ve got a dip that’s far superior to store-bought.
This is a basic hummus recipe, with tasty additions of smoked paprika and roasted red peppers. I roasted mine on a Weber grill, but you can do yours under the broiler in an oven, or held with tongs over a gas stove. Any way you manage to get them charred all over will work well. Of course, you could really simplify things and buy a jar of roasted peppers, in which case you’ll want to leave out the salt — jarred peppers are already loaded with sodium. Season to taste once your hummus is blended.
1In blender or food processor, combine all ingredients (except garnish). Blend until smooth. You may have to scrape down the sides of the blender or processor bowl with a spatula a few times to incorporate all the ingredients.
2Drizzle with olive oil, then sprinkle paprika and pine nuts on top.
Member recipes are not tested by the CHOW food team.