WFMW: Delicious Hummus

My hubby can work magic with The Garbanzo Bean. His knack for turning chick peas into hummus is profound.

We use it as a spread on bread, we dip pretzels, carrots, crackers, celery, our fingers in it.

Plus, it’s healthy! But don’t tell my kids.

Roasted Red Pepper Hummus

2 cans drained chickpeas

1/3 cup lemon juice

2 heaping tablespoons sesame tahini

4-6 cloves of minced garlic

11/2 teaspoon salt

1 teaspoon of ground cumin

1/4 or more of cayenne pepper

2 roasted red peppers from a can

Approximately 1 tablespoon olive oil

Blend in food processor or blender

What works for you?

repost from archives


  1. 1


    Thank you for hosting! This week I have shared the following seasonal farm-to-table recipes that promote the benefits of good health through nutrition from eating fresh unprocessed seasonal produce:

    Verjus Basil Sauce

    Strawberry-Cherry Summer Gazpacho

    Cauliflower Couscous Salad

    Verjus Pickled Cauliflower and Spring Garlic

    Cucumber Leek Soup with Fromange Blanc

    Happy cooking!
    The Intentional Minimalist

  2. 3


    I made hummus last Thursday for my husband’s birthday lunch. We made Mirza Ghazemi and Falafel too, aside from beef kebab to place inside pita bread. It was a hit! Patsy from HeARTworks

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