Roasted Red Pepper Hummus


I love hummus.  It, along with a colorful assortment of raw vegetables and/or whole wheat pita bread, is one of my favorite appetizers to make for a party.   Unfortunately, traditional hummus doesn’t love me back.  Chickpeas really put my intestinal fortitude to the test (just ask my family).  Thankfully, I found this White Bean Hummus recipe from the Food Network that uses white (cannellini) beans, which are easier on my digestive system.  Since the white beans tend to be a little bland tasting, I put my own spin on the recipe by increasing the garlic and adding in some roasted red peppers to jazz things up.





1 (24 oz.) can cannellini beans (I use 1 & 1/2 -15 oz cans)

1 lemon, juiced (about 3 Tbls)

1 tsp. ground cumin

2 garlic cloves, chopped (I add more)

1/2 cup tahini paste

Salt & pepper to taste

1/2 cup extra-virgin olive oil

2 large red peppers (you can add more to boost the flavor, but the hummus will be less thick)


Preheat oven to 450 degrees.  De-stem the red peppers and cut them in half lengthwise.  Remove the seeds.  Line a cookie sheet with parchment paper and put the halved red peppers face down on the paper.  Roast them for 25-30 minutes.  The skins should be partially blackened.

While the peppers are roasting, place the beans into the bowl of a food processor.  Add the lemon juice, cumin, garlic, tahini paste, and the salt and pepper.  Turn the processor on and slowly pour in the olive oil.  Process until smooth.

Take peppers out of the oven, let cool and then peel the skins off.  Add the peeled, roasted peppers to the hummus mixture in the food processor and continue to process until smooth.  EAT!