Hummus is such a healthy alternative to processed dips.  Traditional hummus is made with chickpeas (garbanzo beans), but I’ve made hummus from black beans, white beans, fava beans and beets. You are only limited by your tastebuds and creativity.

If you choose to soak your own garbanzo beans, start a day or two before you need the hummus to ensure you have enough time.  I find that soaking and cooking my own makes a much tastier hummus.  Maybe it’s just me; try it both ways for yourself.  The cook time for soaking and cooking your own is around 90 minutes, using the stovetop method of cooking your beans.  If you use a pressure cooker it’s a lot quicker.  If you are using canned beans, there is no cook time.

For the spices, I really just wing it.  I start with a small amount of everything and add as I go. Remember, you can always add more, you can’t take any back.  So know that I have small amounts in the recipe.

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Roasted Red Pepper Hummus

Course

Sauces/Condiments

Prep Time

20 Minutes

Cook Time

90 Minutes

Servings

Ounces

Ingredients

• 4 C. Garbanzo Beans Well-drained and rinsed. If cooking yourself, rinse them well right after cooking.
• 1/4 C. Lemon - juice
• 1/4 C. Tahini
• 2 Large Cloves of Garlic Use more or less to suit your preference.
• 2 Roasted Red Peppers I used large organic store-bought roasted red peppers
• 1 Tsp. Celtic or Sea Salt More or less to taste.
• 1 Tsp. Freshly Ground Black Pepper More or less to taste.
• 2 Tsp. Cumin More or less to taste.
• 1 Tsp. Red Chili Flake More of less to taste.
• Water

Course Sauces/Condiments Prep Time 20 Minutes Cook Time 90 Minutes Servings Ounces Ingredients 4 C. Garbanzo Beans Well-drained and rinsed. If cooking yourself, rinse them well right after cooking. 1/4 C. Lemon - juice 1/4 C. Tahini 2 Large Cloves of Garlic Use more or less to suit your preference. 2 Roasted Red Peppers I used large organic store-bought roasted red peppers 1 Tsp. Celtic or Sea Salt More or less to taste. 1 Tsp. Freshly Ground Black Pepper More or less to taste. 2 Tsp. Cumin More or less to taste. 1 Tsp. Red Chili Flake More of less to taste. Water

Instructions

1. If you're soaking your beans, make sure to soak a good 8 hours or more. Use a large bowl for soaking and fill so there's as much water above the beans as there are beans. If you can't cook them when they're ready, just put them in the fridge. You can always freeze them if you choose to soak a large volume of beans. Just keep in mind that if you freeze your soaked beans you cannot freeze them again or whatever you make with them. They keep rather well in the fridge for a few days waiting for you. When you cook them, keep them on a low-medium heat in a large stock pot so they don't foam up and boil over. Cook for about 90 minutes until soft inside and just tender outside. Rinse well with cold water so that you move right into the processing stage.
2. Put all in ingredients in a food processor. If you don't have a processor large enough to handle 4 cups, then cut the recipe proportionately.
3. Remember, you're starting small on your spices and adding as you go.
4. Add water a little at a time to develop a creamy texture. If the mix seems too lumpy and does not process well, just add water a tablespoon at a time until the mixture starts to flow better. Stop every couple minutes to test consistency and taste. Don't be afraid to experiment.
5. That's it!! You are your best hummus maker, as you know what you like.

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