Hummus has become a healthy party staple and with good reason as its high fiber, great flavor and low cost are all benefical to body, mind and wallet.
This is a quick hummus that can be made on a higher level with house-boiled garbanzos and your own canned peppers or you can turn out an equally good product with organic canned beans and piquillo peppers from the grocery store in a jiffy. If for a crowd you can double the recipe and assemble a beautiful crudite platter of blanched carrots, sugar snap peas, asparagus and along with greens and select cheeses. Place next to a basket of some crunchy chips and have everyone enjoy a healthy snack.
Red Pepper Hummus
2 cups of cooked garbanzos, tender-not crunchy or organic canned is fine
1/4 cup of extra virgin olive oil (most of it for blending in food processor and the remainder to drizzle on top)
2 tablespoons of Tahini, sesame paste
1/4 roasted peppers, either red bell pepper or piquillo (in a jar is fine)
One raw garlic clove, peeled
1/8 teaspoon of salt
1/8 teaspoon of fresh lemon juice
Extra olive oil for garnish
A dusting of smoked Spanish Paprika (Pimenton).
Use the pulse function on food processor to blend all ingredients until the texture is smooth. Carefully to not over process. Then taste for salt and additional seasoning. If too thick, add another drizzle of olive oil.
Spoon into a plate in a circular pattern leaving a whole in the center to place cured olives and sprinkled with the Pimenton along with another drizzle of olive oil. Serve with crostini, pita chips or crudités.