Roasted Red Pepper Hummus
Roasted Red Pepper Hummus
1 can (16 oz.) garbanzo beans (drained)
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 tsp. dried basil
2 tbsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. salt
1/4 cup chopped black olives
In a food processor, combine beans, tahini, lemon juice, garlic, salt and pepper; process until smooth. Add in the red peppers and the basil and continue to process until mixture is smooth and peppers are finely chopped. Spoon into another dish and cover with plastic wrap. Refrigerate for 4-6 hours, garnish with chopped olives and serve.
*Johnna’s tip: Add in more salt if you like, 1/2 tsp. is just a good starting point. Serve with pita chips or pita bread.
1 can (16 oz.) garbanzo beans (drained)
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 tsp. dried basil
2 tbsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. salt
1/4 cup chopped black olives
In a food processor, combine beans, tahini, lemon juice, garlic, salt and pepper; process until smooth. Add in the red peppers and the basil and continue to process until mixture is smooth and peppers are finely chopped. Spoon into another dish and cover with plastic wrap. Refrigerate for 4-6 hours, garnish with chopped olives and serve.
*Johnna’s tip: Add in more salt if you like, 1/2 tsp. is just a good starting point. Serve with pita chips or pita bread.
Picture source: http://wildharvestorganic.com/servlets/recipeDetails?recipeId=5
Category: appetizers, dips, finger-foods, vegetarian
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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I think some flatbread brushed with olive oil, dill and garlic would be great!