There’s nothing ho-hum about homemade hummus. Whether your focus is healthy snacking or quick go-to meals, this is the ideal weekly staple to keep in the fridge.
It’s amazing (and wonderful!) how hummus has taken over our modern day eating habits. Hummus is a card-carrying member of the “eating clean” diet and provides a natural source of protein and carbs. Just 2 tablespoons of hummus and raw veggies is the perfect mid-day snake…enough protein and fiber to keep you full and just the right amount of carbs to fuel you throughout the day. It’s hard not to notice the hummus invasion at your local grocery store. Nowadays, there are multiple varieties and sizes to buy. Although we love the convenience of the store varieties, it can get a little pricey as a weekly staple. Plus, don’t you sometimes want just a little extra kick?
That is why we LOVE this Roasted Red Pepper Hummus. The roasted flavor really transcends into the flavor profile, and there is PLENTY of wiggle room if you want to up the ante and use even more roasted red peppers! Homemade hummus is really one of those recipes that you can have a lot of fun with by switching up the ingredients, spices and even beans. One batch can last you a week and is perfect for after school snacks, grazing at the office, salads and impromptu cocktail hour!
Roasted Red Pepper Hummus
2 can of garbanzo beans, drained
¼ cup plain Greek yogurt
¼ cup olive oil
2 cloves garlic
1 tsp. cumin
1- 12 oz. jar roasted red peppers, drained
Salt and pepper
2 dashes cayenne pepper
Veggies for dipping
In a food processor add beans, yogurt, olive oil, cumin, and garlic. Pulse until smooth. Add the drained peppers, 1 tsp. of salt, 1/4 tsp. ground pepper, and a dash or two of cayenne pepper. Pulse again until peppers are at the desired consistency. Serve with whatever veggies are in season, sure fire hits are: asparagus spears, cucumbers, celery and carrots.Makes about 3 cups
Recipe provided by A Spicy Perspective