A perfect pairing with fresh pita bread, this hummus is incredible. While it has some classic flavors, it has a twist with notes of tomato, basil, almond butter, and roasted red pepper. A few weeks ago, I made this for a party and it was a big hit!
- 1/4 C water
- 1 can organic garbanzo beans
- 1/4 C chopped sundried tomatoes
- 1/2 C chopped roasted red pepper (1 medium pepper)
- 2 T almond butter (try my homemade recipe here)
- 2 T chopped fresh basil
- 1/2 C olive oil to blend
- 2 cloves minced garlic
- Juice of two lemons
- 1 t salt
- 1 t cracked black pepper
Step one: Preheat oven to 425 degrees F. Clean pepper, coat with olive oil, salt and pepper. Place in oven to roast pepper. This should take around 10-15 minutes. Remove from oven and tent with aluminum foil (to create and trap steam) Under cool water, remove skin from pepper. Chop into small pieces and set aside.
Step two: Meanwhile, in a small sauce pan empty your can of garbanzo beans. Bring to boil and reduce to a simmer. Cook for 5 minutes. Let cool.
Step three: Here’s the most important step. On each garbanzo bean there is a tiny little shell. This shell prevents your hummus from getting as creamy as your favorite Greek restaurant down the street. And we want really smooth and creamy hummus. Remove the shells from each bean. While tedious, it makes your hummus amazing!! Place beans in food processor.
Step four: Add water, grated garlic, lemon juice and blend thoroughly. Add sundried tomatoes, roasted red pepper (save a bit for garnish), almond butter, and basil. Pulse in food processor. Then turn food processor on and drizzle in olive oil until you have the desired consistency. Season with salt and pepper.
Step five: To serve, I place hummus in a bowl and smooth out with a spoon. I add an additional drizzle of olive oil over the top, a small mound of diced red pepper, and a sprig of fresh basil on top. Enjoy!