Quick and Easy Roasted Red Pepper and Garlic Hummus Recipe

roasted red pepper and garlic hummus

I call it quick and easy because I use roasted red peppers from a jar and I use sesame oil and peanut butter in place of the usual tahini because I don’t use tahini often enough to keep some in my pantry. My favorite thing about this recipe is you throw everything in the food processor and whiz it.

1 small head of garlic – top cut off

1 tbsp. olive oil

4 oz. jar roasted red peppers – drain and reserve liquid

juice of 1/2 lemon

2 cans garbanzo beans drained – skins removed from the beans makes the hummus creamier (optional)

1 tsp sesame oil

4 tbsp. creamy peanut butter

1 tsp. cumin

2 dashes hot sauce

Roast garlic and olive oil in a foil pouch for 30 minutes at 300 degrees. Set aside to cool. Squeeze garlic cloves to remove the pulp right into food processor along with the remaining oil from foil pouch.

Add remaining ingredients to food processor except for reserved pepper juice and puree until creamy. (about 4 minutes) Use reserved juice to thin if necessary. Add salt and pepper to taste. Reserve a few garbanzo beans and pieces of red pepper for garnish.

Serve with raw vegetables or pita crackers.

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