I love hummus. Compared to many appetizers, it’s a pretty healthy choice – especially when served with baked pita chips or veggies. Until recently, I’d never made it at home. Well, I’ve found it’s so easy !! This recipe is actually more of a dip, because unlike most hummus recipes, I did not include tahini (sesame paste). I’m not really a big fan of the taste and it’s a little pricey. I also chose to add sour cream to make the consistency a little creamier. I think I’ll be keeping a can of chick peas in the pantry from now on!
Red Pepper Hummus
- 1 can chick peas, drained
- 3 Tblsp lemon juice
- 1 garlic clove, minced
- 1/2 roasted and peeled red bell pepper, diced (I used jarred)
- 1/2 tsp cumin
- dash of cayenne pepper
- 1/4 cup olive oil
- 1/4 cup sour cream
- salt and pepper to taste
- Put the chick peas, lemon juice, garlic, red pepper and cumin in a food processor. Process to a paste.
- With the processor running, stream in the olive oil until mixture is smooth.
- Taste and adjust seasonings. Transfer hummus to a bowl and stir in sour cream.
- Refrigerate up to two days.