Description
A creamy, thick, healthy hummus made with three types of peppers. Contains no oil or tahini paste, perfect for sandwiches and a vegetable or pita chip dip.
Ingredients
- 15 ounces, weight Can Garbanzo Beans, Drained (reserve Some Of The Juice From The Beans)
- 1 whole Sweet Red Pepper, Roasted
- 1 whole Gypsy Pepper, Roasted
- 1 whole Jalapeno, Roasted
- 1 clove Garlic
- 1 whole Lime, Juice Only
- 2 teaspoons Cumin Powder
- ¼ teaspoons Salt
- ¼ teaspoons Onion Powder
Preparation
Add all of you ingredients into a food processor. Pulse until smooth. If the hummus is too thick then add a teaspoon at a time of the reserved garbanzo bean juice.
Note: To roast the peppers, I just took out the seeds and removed the stems, placed the peppers directly on grill grate over medium heat, and cook until charred. Then I placed the peppers in a brown lunch bag, sealed the bag and waited for the peppers to cool. Then I peeled away the skin and proceeded with the recipe as detailed above.
