Without Tahini, it’s not going to be an authentic hummus. But it has a very similar taste. Just made it for a party, everybody loved it. I left with an empty bowl.
This recipe makes about 21oz of Hummus, each serving should be about 2.5oz,
Alter this however you see fit. I personally love Garlic, but some may not, you may want to back down the amount of garlic. The paprika is really just for color and a little smoky flavor.
Now again with everything that I blend I use the NutriBullet. It does a really nice job with making it very creamy. Blenders vary greatly and if you are having trouble getting a creamy consistency, you might want to peel the chickpeas first. I refuse to do that much work for a snack, but I will leave that up to you.
Serve with some veggies, if you want to keep healthy. (Or Pita Chips, or toast points or anything you think it might be good on)
- 2 - 16 oz Cans of Chickpeas (Garbanzos) - Drained (I used Bush’s Best)
- 3 - Tablespoons of Extra Virgin Olive Oil
- ¼ Cup of Water
- 3 - Cloves of Garlic
- Dash of paprika
- 1 - Large Red Bell Pepper
- Cut the Red Pepper in half, remove the stem and seeds.
- Now Roast it anyway you like. Since I have an electric oven, I place the red pepper on a cookie sheet, and place it in the broiler for about 10-15 minutes. Just keep an eye on it and make sure it doesn't burn too much a little black is good.
- While the pepper is roasting, drain the chick peas, and mince the garlic.
- Put the chickpeas, olive oil, water, and garlic into blender. Blend that stuff up. It will get thick, feel free to add a little more water and olive oil to thin it out and make it creamier.
- Take half off the Red Pepper, and blend it with the Hummus mixture. You may have to use a spoon and and mix it up a bit doing spins in the blender. Taste it, if you think it needs it add a little Salt and Pepper and mix it in.
- Empty the hummus into a bowl, and clean up the blender.
- Now take the other half of the Red Pepper, and puree it in the blender by itself.
- Top the Hummus with the Red Pepper Puree, and dash a little Paprika.
Stuff used to make this