Total Prep and Cooking Time: 45 minutes (including roasting your own peppers)
Yield: 2 1/2 cups hummus
3 large red bell peppers or 1 jar roasted bell peppers
1 15 oz. canned/rinsed/drained garbanzo beans or 1 lb. dried/soaked/drained garbanzo beans
1/2 cup tahini
2 cloves garlic, minced
juice of 1 lemon
1-2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
pine nuts, for garnish
red pepper flakes, for garnish
1. First, if you have fresh bell peppers, preheat your oven to 425 degrees F. Cut your peppers in half, removing the pith and seeds, and place skin side up on a roasting tray. Bake for 20-25 minutes, until nice and charred. Allow the peppers to become cool enough to handle, then simple peel away the skin and roughly chop the peppers so that they will all fit in your food processor.
2. Add the chopped roasted red peppers, garbanzo beans, tahini, minced garlic, lemon juice, 1 tablespoon of olive oil, paprika, and salt to your food processor and blend until smooth. Taste and adjust seasonings as necessary. This keeps well in an airtight container in the fridge for up to 7 days.
VIA: (Crepes of Wrath)