Roasted Red Pepper Hummus
Summary
| Yield | |
|---|---|
| Prep Time | 5 minutes |
| Meal Type | Snacks |
| Food Type | Dips |
| Step Number (6 steps program) | Step 6: Pressure Cookers, Dips & Desserts |
Description
A tasty, colorful variation of the classic Hummus dip. Serve as a dip with cut-up veggies, crackers, or use in sandwiches.
Ingredients
- 1 cn garbanzo beans
- 2 tbsp tahini
- 1⁄4 ct lemon juice
- 3 scallions, trimmed and thinly sliced
- 1 tbsp garlic, chopped ( about 3 cloves)
- 1 tsp ground cumin
- 1⁄2 tsp paprika
- 1⁄2 tsp black pepper
- 1⁄2 cup roasted red peppers
Instructions
Drain garbanzo beans, reserving the liquid from the can, and rinse the beans.
Place all ingredients except reserved beans liquid in the food processor and process until smooth.
Add reserved bean liquid as needed for a smoother consistency.
Notes
Rather than using canned beans, try soaking one cup of dry garbanzo beans overnight in about 6 cups water. In the morning, rinse them and place them in a pressure cooker. Add one cup water and 1 tsp chipotle chili powder, bring to pressure and cook 20 minutes. Place the cooked garbanzos and any left over water from the pressure cooker in the food processor and add the other ingredients. Process until smooth
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