Roasted Red Pepper Hummus

By littlefish

Ingredients

• 1 (15-ounce) can garbanzo beans, drained and rinsed, liquid reserved, or 1 1/2 cups of cooked garbanzo beans, drained with at least 1/4 cup cooking liquid reserved
• 1 tablespoon tahini (sesame seed butter)
• 1/4 cup lemon juice
• 3 green onions, sliced
• 1 tablespoon minced or pressed garlic (about 3 cloves)
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 cup roasted red peppers, packed in water

Preparation

Step 1

Instructions

Place all ingredients, except reserved bean liquid, in food processor or blender and process until smooth. Add reserved bean liquid as needed for a smoother consistency.

Stored in a covered container in the refrigerator. Leftover Roasted Red Pepper Hummus will keep for up to three days. Keep whole wheat pita or veggies on hand for a quick meal or snack. Makes about 2 cups.