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Roasted Red Pepper Hummus

By Angie McGowan |

Hummus is one of our family’s favorite snacks. I make it in several different variations, including this  roasted red pepper hummus. I just use jarred roasted red peppers along with all the other usual ingredients in hummus. In the ingredient list I included sumac. If your not familiar with sumac the spice, not the weed that makes you itch, it is amazing. For me, I have to go to a specialty store to find it, but it’s worth the trip. I use it in hummus, on roasted chicken and in different salads.

I served this hummus last night with lots of chopped vegetables and pita bread. This makes the perfect quick and easy dinner for me to put on the coffee table on those nights there’s something on T.V. we just can’t miss, like last night while we watched the Oscars. We started watching the Oscars red carpet event at 7PM EST last night. I love the fashions so much, and can’t wait to see who Joan Rivers has named the best and worst dressed of the night. My best dressed pick is Hale Barry, she’s always so flawless and worst is Cate Blanchett, those yellow parts of that pink dress were so annoying to me.

Roasted Red Pepper Hummus

Ingredients

1 – 15 oz can garbanzo beans
2 – 3 tablespoons tahini paste
2 – 3 tablespoons lemon juice
2 tablespoons roasted red peppers
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sumac (optional)
olive oil

Method

1. Combine garbanzo beans, tahini paste, lemon juice, roasted red peppers, cumin, paprika and sumac in a food processor. Turn processor on and stream or drizzle in olive oil until hummus has a smooth consistency.

2. Garnish with a a little more spice if desired. Serve with pita bread and vegetables.

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About Angie McGowan

angie-mcgowan

Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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