Roasted Red Pepper Hummus

Wow, it's been awhile. The craziness of school has kept me away from the kitchen and camera, but it's good to be back in the apron. As I was pondering what recipes I wanted to make this week, I had a few jotted down, but this one caught my eye. I mean, what better way to make my entrance back than with one of my absolute favorite things? (If you're new to 28 Cooks, check out the hummus drop-dowm menu to your left - I'm a tad addicted)

This is a great whip-up-in-10-minutes thing, which is perfect for all of those holiday parties that are coming up. All of the ingredients can be on hand in your pantry for when you need to whip up a quick little appetizer for guests. And not only is it tasty, but it's a very healthy alternative to some of those other dips loaded with mayonnaise, cream cheese, and sour cream.



Roasted Red Pepper Hummus
1 (15 oz) can garbanzo beans, drained and rinsed
1/2 c roasted red peppers
2 tbsp lime juice
1 tbsp tahini
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp cracked black pepper

Combine all ingredients in a food processor until smooth. Or, if you're like me and want to retain some texture, mash garbanzos with a potato masher to desired consistency, throw the rest of the ingredients in the food processor until smooth, and stir into mashed garbanzo mixture. Serve with tortilla chips, crackers, fresh vegetables, or use as filling in a wrap with sprouts and fresh veggies.