You guys NEED to try this hummus.

I always liked hummus, but after a couple of crackers I would just stop since I don’t really like the aftertaste. I find it a little bland and even the different ones you find at the store have that little bitterness of the garbanzo-tahini flavor mix. I like it but I am not really a big fan.

So I decided to make my own and really…you NEED to try it! You can barely taste the garbanzos. I wanted to enhance the flavor of the roasted red peppers, the lemon (I used 2!) and the feta. It is very creamy with a hint of basil. It is delicious on top of crackers, as a dip for veggies or as a spread on sandwiches or wraps.

The secret for a very creamy hummus is to blend the tahini and the lemon very well, until you obtain a white creamy paste. It gets kind of whipped. Then you can start adding the rest of the ingredients.

I like to add the seasoning, process for a few seconds, and then add the garbanzos in two batches just to make sure every ingredient gets processed and obtains a very smooth consistency. After you mix the garbanzos you would have a regular hummus or the base for mine.

Then you just have to add the roasted red peppers, feta and the basil, process for another minute and that’s it. Even my husband could make this and yummy – it’s fantastic!

It is totally worth it to make hummus at home. You control the flavor that you want to enhance, weather is the roasted red peppers, the feta or even the garlic. You control the amount of salt and you know exactly what is in you hummus. You can even make it vegan (yes my vegan friends!) if you omit the feta.

Enjoy!

P.S. Can’t wait to see Jason Bourne this weekend!

Hummus with Roasted Red Peppers and Feta

Yield: About 2 cups

Ingredients

12 to 13 oz of low sodium cooked or canned garbanzos or chickpeas

1/3 cup of roasted red peppers

3 tbsp of Feta cheese (I used low fat)

2 tbsp of Tahini

2 tbsp of extra virgin olive oil, divided

1/4 tsp of salt

1/4 tsp of cumin

1/8 tsp of smoked sweet paprika,

for garnishing

8 leaves of basil, chopped

I clove of garlic, minced

pine nuts, for garnishing

2 tbsp of water

juice of 1 lemon

(I used 2 lemons – up to you)

 

Instructions

I prefer to use a food processor.

Rinse the canned garbanzos or chickpeas and set aside.

Start processing the tahini and the lemon for a few seconds, until you obtain an off white smooth paste.

Add the salt and cumin and process for a few seconds.

Add the garbanzos in two batches, making sure that each batch gets processed very well, until you obtain a very smooth consistency. The hummus will get really thick and you will need to add a couple of tbsp of water.  Adjust the amount of water according to the desired consistency. Add the roasted red peppers and 1 tbsp of olive oil and process for like 30 seconds. Add the basil and process for another 30 seconds to a minutes.

Taste and adjust seasoning if necessary.

 

Notes

Serve with the remaining tbsp of extra virgin olive oil and sprinkle some smoked sweet paprika on top. Garnish with some toasted pine nuts.

You can serve immediately but it will taste even better if you let it rest for 30 mins.

Hummus will last refrigerated in an airtight container for about a week.

 Nutrition facts based on approximately 5 servings