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Categories:Viewed: 18 - Published at: 2 months ago
Ingredients
- 1 can (15 Oz. Can) Garbanzo Beans
- 2 cloves Garlic, Peeled
- 1/2 cups Olive Oil
- 1/2 cups Tahini
- 1/2 cups Roasted Red Peppers (a Few Big Pieces From A Jar)
- 1 teaspoon Ground Cumin
- 1- 1/4 teaspoon Paprika
- 1/4 cups Fresh Basil Leaves (one Big Handful)
- Salt And Pepper, to taste
Method
- First wash the garbanzo beans in a colander, then add the peeled garlic and a few chickpeas and some oil to the food processor and blend to break up the garlic.
- I find doing this first takes away the raw garlic bite as it gets more blended.
- Then add the rest of the garbanzo beans, the olive oil, and the tahini and blend until quite smooth.
- Chop up the peppers roughly and add those along with the cumin, paprika, and basil.
- Blend again until these ingredients are incorporated, and salt and pepper to taste before doing a final blend.
- You may need to add more or less olive oil depending how smooth you want the final hummus or how well your food processor works.
- Hummus keeps well for at least a week stored in a sealed container in the fridge.
