Roasted Red Pepper Hummus

My roasted red pepper hummus is a low carb treat and good source of protein – great with celery, pepper strips, cucumber slices! But be careful, it’s addictive.  One thing people always beg me to bring to parties.

INGREDIENTS
3/4 cup roasted red bell peppers *
3 1/2 cups soaked, cooked garbanzo beans **
1/4 cup tahini paste
1/2 to 2 teaspoons salt
1 clove garlic, smashed
3/4 teaspoon ground smoked paprika
1/4-1/2 teaspoon cayenne pepper
1 1/2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons water, or more if needed

DIRECTIONS
In your food processor bowl set with the S-blade, add in the roasted red peppers, garbanzo beans,
tahini, lemon juice, salt, and garlic. Pulse about one minute. Then slowly drizzle in the olive oil while blending until smooth. While blending, pause to scrape down sides of food processor bowl as needed. If it is dry, drizzle in a bit of water and blend some more. Taste the roasted red pepper hummus and add salt, lemon juice, garlic, or cayenne pepper to taste.

Pour hummus into a 4-cup container with a tight lid and place in fridge for an hour or two to blend flavors and to set up (it will firm up more). Keeps about one week.

Makes about 24 ounces/servings.

Notes:
* or 1 pound fresh, roasted

** 1 1/2 cups dry) OR 2 15-ounce cans garbanzo beans, drained and rinsed

For preparing roasted red pepper hummus from dry beans instead of using canned

Crock pot method:  You can prepare roasted red pepper hummus in the crock pot, too, if you prefer. Sort and rinse 2 cups cups dry garbanzos, 1/4 teaspoon baking soda, 7 cups water. Drain and rinse. Add to crock pot with water and soda, and cover. Cook on HIGH 3-4 hours, or LOW 6-8 hours, or until tender. Drain.

Stove top method: No crock pot? OK! Make roasted red pepper hummus on the stove! Sort and rinse dry beans and place into pot with about 6 cups water. Bring to the boil, then simmer on medium low until tender. Drain and rinse beans, then simmer in salted water for 1 to 1 1/2 hours until softened. Drain beans and cool to room temperature.

(optional) To peel beans:
Squeeze each bean and it will pop out from its skin. Leaving the skin on will make for a much more fibrous hummus, while skinned beans make a more smooth and creamy version of roasted red pepper hummus.

There’s more quick and easy keto and low carb snack recipes like this in my recipe ebook, Diabetic to Ketogenic: Reclaim Your Health With Real Food