Hummus is a staple in our house. As a returning vegetarian and an almost vegan, we love hummus for so many reasons!
- It’s easy to make. With a food processor you can whip up a batch of hummus in less than 10 minutes – great if you need to quickly come up with a snack.
- It keeps well. We’ve all got busy schedules: kids, work, school, friends, family, oh and just general life things. Meals and snacks that keep for a couple of days so you’re not cooking multiple times every day can be incredibly helpful. Store hummus in an air-tight container in the fridge. Also good for packing in your lunch!
- It’s versatile. Shown here is Red Pepper & Garlic Hummus, but there’s so many options to make your everyday hummus more exciting. Keep your eyes peeled for more hummus recipes from Willowtree.
- It’s so good for you. Seriously, if you’re a vegetarian or vegan, or even if you are just a healthy eater, you probably already know these facts. Chick peas, also known as garbanzo beans and are the main ingredient in hummus, provide you with excellent protein. Olive oil is a monosaturated fat (a good fat). Garlic has antioxidant qualities. Tahini also has good fats as well as calcium (it’s made from sesame seeds). So many good things! Pair your hummus snack with a raw veggie or some tasty whole grain crackers – best snack ever!
This recipe includes red peppers, and gives the hummus just a slight sweetness that we really love.
Makes: about 2 cups of hummus (halve or double the recipe depending on your needs)
Cook Time: 10 minutes or less
1 can of chick peas (garbanzo beans)
1 roasted red pepper (either roast this yourself or buy in a jar)
1 tsp of tahini
4 cloves of garlic
juice from 1 lemon
1/4 cup olive oil
dash of salt
Rinse chick peas, and add all ingredients into food processor, and let ‘er rip!
*You can hold back with about half of the olive oil, adding until the mixture reaches your desired consistency.
2 Responses to Red Pepper & Garlic Hummus
I love hummus – in fact I’m eating some right now! I make a lemony, garlicy, tahini’y version with a dash of za’atar (a Middle Eastern spice mixture made from dried thyme, sumac, and sesame seeds that adds a tangy, nutty flavour). Yum!