oh hummus...my favorite dip evar. :D this time around, decided to make a slow-roasted red pepper version. i probably could've done the peppers faster but i didn't think about it and i was multi-tasking so it worked out. :) this was awesome with the second round of pita chips i made. enjoy!
Smokey Slow-Roasted Red Pepper Hummus
(makes about 2-3 cups)
2 cans garbanzo beans, rinsed with half can of the liquid reserved
1 can cannellini beans, rinsed
1/4 cup extra virgin olive oil
2 garlic cloves
1 medium red bell pepper
2-3 tbsp lime juice
2-3 tbsp tahini
2 tsp smoked paprika
a couple dashes of onion powder
a couple dashes of garlic powder
water
salt and pepper to taste
sumac and parsley for garnish (optional)
Preheat oven to 375 degrees. Take the bell pepper and cut in half. Remove core, stem, and seeds and place skin-side up on a foil lined baking sheet. Roast for 55 minutes then remove from the oven. Carefully, bring up the foil from the corners and make a sealed tent over the peppers and let sit for ten minutes. Afterwards, remove and discard the skin and then place peppers in the blender/food processor.
Add the rest of the ingredients in the blender/food processor and pulse to combine. If needed, adjust consistency with water. Season with salt and pepper to taste. Garnish with a drizzle of extra virgin olive oil, sprinkle with a little sumac, and a little bit of chopped Italian parsley. Serve!
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