roasted red pepper hummus

This recipe for hummus is a sort of compilation of several different recipes that I found online.   I liked the recipe I found with roasted red peppers  included, but it was a little bland so I added spices listed for a different hummus recipe...and cut back  on lemon juice.

Roasted Red Pepper Hummus

 1 can garbanzo beans/ chick peas (drain and reserve liquid)

4 oz. roasted red peppers (I use jarred but a fresh roasted pepper would work fine)

1/3 cup tahini or almond butter

2 Tbsp. lemon juice

1 tsp. salt

2 cloves garlic, peeled

1 Tbsp. or more olive oil

parsley, cumin, cayenne pepper to taste

Combine all ingredients in a blender and mix until smooth and creamy, adding more olive oil and reserved bean liquid as needed.

Chill to improve flavor but allow to come to room temperature before serving.

This dip is good on tortilla chips or toasted french bread slices  but our favorite is oven toasted flour tortilla slices.

To make them...just drizzle olive oil on flour tortillas, 

slice and bake on a cookie sheet in a single layer  At about 400 degrees for 10-12 minutes.  They are best just lightly toasted..a little chewey still.

This hummus is a good snack or appetizer...healthy because of the beans but not low calorie because of the tahini.