Super smooth, tasty, and good for a crowd. I made this last Saturday night when a bunch of friends came over for drinks before we all headed out on the town. It was quickly devoured atop crunchy multigrain crackers. At least we could say our snacking was the one healthy activity of the evening!
The red peppers give it the color of a smoldering, baking hot sunset, but the flavor is sweet, not spicy. Since it's a gourmet-feeling spin on classic hummus it's sure to impress your guests (this one got a few very rave reviews). You'll want to make enough for yourself to set aside for the next day's snack, because as I learned, if you serve it all there's not a chance of leftovers!
Roasted Red Pepper Hummus:
2 (14-oz) cans garbanzo beans
1 jar roasted red peppers
1/4 t. garlic powder
1/4-1/2 t. red pepper flakes
olive oil to reach desired consistency
salt to taste
Directions: Rinse and drain beans and add to food processor along with the roasted red peppers (removed from their juice or oil, but not drained.) Turn on processor and slowly add oil until it begins to turn into a smooth puree. Stop processor. Add garlic powder, red pepper flakes, and a pinch of salt. Process again, adding oil until you reach your desired consistency (I like mine thick) and it is smooth. Salt again to taste. Serve with pita wedges, crackers, or sliced vegetables.