Hummus is such an awesome snack – it’s a great dip to eat with chips, crackers, veggies, or on sandwiches or wraps, and it is also very healthy! It’s also vegan friendly!
Hummus can be served as an hors d’oeuvre at a party or get together, or for an everyday snack for your kids.
Buying those little packages of hummus adds up though- especially when it is SO cheap to make!
The flavors you can add are almost endless, but I particularly like the flavor of homemade Roasted Red Pepper Hummus. Here’s my recipe for it!
Easy Roasted Red Pepper Hummus
Ingredients:
- 16 oz dried chickpeas (you can use 2 cups of canned chickpeas instead and skip to step 4)
- 1/2 tablespoon Tahini
- Juice of 1/2 a lemon
- 1 garlic clove, minced
- 1/2 container of Mezzetta’s Roasted Red Peppers (drained)
- 3 tablespoons olive oil
- Himalayan Sea Salt
- 6-8 cups water
*Ingredients dishes are Pyrex storage containers, which you can get here on Amazon.
Directions:
Step 1: In a crock-pot place 6-8 cups of water and the 16 oz package of dried chickpeas.
Step 2: Cook on low for 8 hours.
Step 3: Drain and rinse beans.
Step 4: Place 2 cups of cooked chickpeas in a food processor (here’s the one I used) and place the remaining chickpeas into a container for later use.
Step 5: Mince garlic and add to food processor.
Step 6: Add juice of 1/2 a lemon, 3 tablespoons olive oil and 1/2 tablespoon Tahini to food processor.
Step 7: Pulse until smooth.
Step 8: Next, add Mezzetta’s Roasted Red Peppers and pulse until smooth.
Step 9: Add Himalayan sea salt to taste (I use 3 cracks from my salt grinder)
If you like things spicy, you can add chilis or chili flakes to the hummus!
Roasted Red Pepper Hummus
Ingredients
- 16 oz dried chickpeas (you can use 2 cups of canned chickpeas instead and skip to step 4)
- 1/2 tablespoon Tahini
- Juice of 1/2 a lemon
- 1 garlic clove, minced
- 1/2 container of Mezzetta's Roasted Red Peppers (drained)
- 3 tablespoons olive oil
- Himalayan Sea Salt
- 6-8 cups water
Instructions
- In a crockpot place 6-8 cups of water and the 16oz package of dried chickpeas.
- Cook on low for 8 hours.
- Drain and rinse beans.
- Place 2 cups of cooked chickpeas in a food processor and place the remaining chick peas into a container for later use.
- Mince garlic and add to food processor.
- Add juice of 1/2 a lemon, 3 tablespoons olive oil and 1/2 tablespoon tahini to food processor.
- Pulse until smooth.
- Next add Mezzetta's Roasted Red Peppers and pulse until smooth.
- Add Himalayan sea salt to taste (I use 3 cracks from my grinder)
