Hummus- 2 Ways

Hummus is one of my favorite things to make. It is easy, you can make it in so many ways and it is versatile. Dip for chips and veggies, on a sandwich, in a wrap, side on a salad. It is also packed with fiber, protein, healthy fats, and depending on what you put in, veggies! You can’t go wrong. It is cheaper than any brand in the store, tastes better and much better for you. These are 2 of my favorite variations. If I have the grill going, I add the peppers and garlic and make a big batch of each. Of course, feel free to experiment and explore.

Roasted red pepper hummus:

1 can 16 ounce garbanzo beans (rinsed, drained)

1 tablespoon tahini (sesame paste, I get mine at Trader Joe’s)

8-10 baby bell peppers, roasted or grilled (a jar of roasted peppers will work as well)

1/2 teaspoon salt

In blender or food processor, add all ingredients, mix until blended and desired consistency, scraping down sides. If too thick, add a few tablespoons of water until creamy and thick. Adjust seasoning. Top with extra red pepper, diced or a sprinkle of crushed red pepper.

Roasted garlic hummus:

1 can 16 ounce garbanzo beans(rinsed, drained)

1 tablespoon tahini

1 head of roasted garlic (garlic cloves pressed out of head)

juice of 1 lemon

1/2 teaspoon salt

1 tablespoon olive oil

In blender or food processor, combine all ingredients, blend well, scraping down sides, if needed add a few tablespoons of water to loosen it. Top with a few pine nuts, a drizzle of olive oil, and chopped herbs.