Double Roasted Pepper Hummuskathypatalsky
I’ve been on a serious hummus making kick lately. There’s something about curling up with a giant bowl of creamy, savory, tangy, sweet hummus and a pile of fresh veggie sticks and crackers that makes me happy. Such a wonderful healthy snack for summertime. And oh so easy. Blends up in minutes. Start now, and in five minutes you can be diving in. I love this Double Roasted Pepper Hummus because it has a smoky rich flavor from the yellow and red sweet peppers – paired with zesty lemon juice and bold garlic flavors. Pairs well with veggies and you can even add more lemon juice and olive oil to thin it out a bit for a creamy roasted red pepper dressing. Dive into this savory-sweet summer dip..
Quickie Tip! For “instant hummus” drain and chill your canned beans ahead of time. Then when you are ready to make hummus – it will blend up chilled, thick, creamy – and ready to serve!
Double Roasted Pepper Hummus
makes about 3 cups
1 can white beans, cannellini, drained
1 can garbanzo beans, drained
1 1/4 cups red and yellow roasted red peppers – soaked with garlic (liquid drained)
*If you use oil-soaked peppers, you may want to cut back the olive oil below to 2 Tbsp
2 Tbsp maple syrup
1/2 cup lemon juice
6 cloves garlic
3/4 tsp truffle salt (or sea salt)
1/2 cup olive oil (add more or less to suit your preferences)
1/4 tsp fine black pepper
1 heaping scoop of tahini (optional)
1/4 tsp cayenne (optional)
1 tsp assorted Italian herbs (optional)
fresh pepper to taste
drizzle of olive oil – or truffle oil
1. Drain the excess liquid from the cans of beans.
2. Add all ingredients to your blender of food processor.
3. Pulse and blend until creamy – thickness to your preferences.
4. Do a taste test and adjust ingredients as desired.
Serve as a dip or pour over salads as a thick creamy dressing.