In our “mostly” vegetarian house we are big fans of healthy snacking and this week with our oldest home from college before beginning his summer and final semesters, keeping the fridge stocked with options for his vegan diet are sometimes hard. But one of his favorite snacking items is homemade hummus. We love to get this yummy appetizer at one of our local restaurants, but one cannot eat out every snack time. So last week I pulled out the food processor and perfected my version of our favorite hummus, Roasted Red Pepper.
Here’s the low down!
1 jar Roasted Red Peppers, drained and rinsed (I try to get the one with the least amount of additives)
2 cans Garbonzo Beans, drained and rinsed
5 whole Garlic Cloves
10 pitted Kalamata Olives
1 tablespoon Badia
1 tablespoon Kosher Salt
Combine all ingredients into food processor or blender and blend until completely smooth. Transfer to airtight container and refrigerate for at least an hour before serving.
We love to serve this with multi-grain pita chips or lightly heated pita bread. It’s also a great condiment alternative for sandwiches if you don’t want the mayo or other sugar-filled options out there.