So my run with garbanzo beans has been a pretty short one until now. Thanks to Pinterest, I tried roasting them for a, what did they say? “gluten-free, low-fat, tasty, crunchy snack”……well, Pinterest fail because my attempt was a complete flop and was neither tasty nor crunchy!
Anyway, sometimes you win in the kitchen and sometimes you lose and thankfully this hummus was a win for me and renewed my faith in that gritty little legume! I picked up these gorgeous purple bell peppers at the produce stand and after reading about them online found that they are super sweet, so I picked up a yellow sweet pepper to roast them both to go into the hummus. This hummus is great with veggies, pita chips or Rosemary & Pine Nut Biscotti.
- 3/4 cup roasted sweet bell peppers (I used yellow and purple)
- 2 cans (15 oz) garbanzo beans, drained, rinsed and peeled
- 1/4 cup Tahini paste
- 2 tablespoon extra virgin olive oil
- 1 1/2 tbsp lemon juice
- 2 cloves minced fresh garlic
- 1/2 teaspoon salt
- 1/8 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon Holy Smoke Olive Oil
- 2 teaspoons warm water
- Heat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place peppers on foil and roast for 20 minutes. Turn peppers over and roast another 20 minutes. Peppers are done when skin is charred and soft and they should be somewhat collapsed. Remove from oven and let cool. Peel the skin and seed the peppers. Cut into slices for hummus.
- Place rinsed, drained and peeled garbanzo in a food processor. To peel the beans, simply pop them out of the shell. This is a somewhat tedious process, but makes for a much smoother hummus. Add peppers, tahini paste, olive oil, lemon juice, garlic, salt, pepper, cayenne pepper, paprika and Holy Smoke Olive Oil. (You can use smoked paprika instead of Holy Smoke Olive Oil if you don't want to make a special purchase.) Pulse until smooth. If too thick, add water to thin out slightly. Chill overnight or for at least 3 hours before serving.
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