Roasted Red Pepper Hummus

During my early pregnancy with Ridley there was very little food that sounded good to me. Most food just sounded gross! Wish that was still the way it is now! Ha! Hummus with crackers or vegetables was my favorite snack. I ate so much of it I couldn’t stand the thought of hummus again until a couple of months ago.

After purchasing hummus several times and paying over $2.00 for each small container, I decided to try making my own. I bought dry garbanzo beans from my sister-in-law which I soaked overnight and cooked until they were tender.

I doubled the recipe and put half of it in the freezer. Today I pulled it out and I have to say that it thawed very well — great taste and texture! Even Ridley LOVES it! I wonder if that has anything to do with me eating tons of hummus while I was pregnant with him??

Roasted Red Pepper Hummus

• 1 (15 oz) can garbanzo beans, drained
• 2 cloves garlic, minced
• 1/3 cup tahini (ground sesame seeds)
• 1/3 cup lemon juice
• 1/2 cup roasted red peppers
• 1/4 teaspoon dried basil

In a food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

For more yummy recipes, check out Tasty Tuesday and Tempt My Tummy Tuesday.