My dad comes from an Israeli family, so naturally we eat a lot of hummus. However, most of it is either store bought or from a restaurant. Hummus seemed to be fairly easy to make, so a few nights ago I decided to give it a shot. I whipped out my food processor, and within minutes I had this delicious Middle Eastern dip.
Roasted Red Pepper Hummus
1 15 oz. can garbanzo beans, drained (chick peas)
1/3 cup roasted red peppers
2 tbsp. tahini (sesame paste)
1-2 cloves garlic
1 lemon, juiced
1 tsp. salt
2-3 tbsp. extra virgin olive oil
In a food processor, blend the first 5 ingredients. When smooth, while food processor is still on, slowly drizzle in olive oil until the desired consistency is reached. It should be smooth, but thick. When serving, top with a drizzle of olive oil and a pinch of paprika.
