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This post will be the first in a series for a Middle Eastern holiday feast I prepared for my retail real investment team I lead.  I have made this recipe of Red Pepper Hummus once before.  As we all know, experience is a great teacher.  This time around, it helped me with the consistency and with the balancing of the chick peas and the red peppers.  This dip has a nice little edge from the peppers and a really good base from the pureed chick peas.  This Red Pepper Hummus is a great recipe for entertaining because of the taste and because of the neat read color.  The red is more attractive than the muted color of the chick peas for sure.
Ingredients:
- 2 cans garbanzo (chick peas)
- 1 red pepper, cut into chunks
- 2 tbsp Tahini
- 3 -4 tbsp plain non-fat Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 -3 garlic cloves, chopped
Directions:
Drain the garbanzo beans. Â Then, put all in ingredients into a food processor and pulse until creamy.
Do not over pulse. Â You want a creamy texture, not too thin. Â You can add more oil if you need more moisture or more yogurt if you want more texture.
Enjoy!
I love the fact you used lime juice instead of lemon juice.
I have seen recipes that use either lime or lemon juice. The lime juice worked really well with this recipe.
This is a great idea, Peter. I love red pepper in dishes and adding the Greek yogurt is genius! I’ve started incorporating Greek yogurt in a lot of my recipes instead of sour cream, but haven’t thought to add it to hummus!
Thx Paula. I have been doing the same thing with Greek yogurt. Putting it in to get the consistency and eliminate the fat.
Nice recipe. Honestly, I’ve made hummus countless times but I never thought of adding Greek yogurt. I think it’s a great idea and has the consistency to hold up within the hummus while bringing another level of flavor. I’d also like to pass along a great hummus secret I learned last year. If you shuck the skin from the chick peas, the hummus becomes even more smooth. It’s a bit of a pain in the rump but worth trying if you’ve never made hummus this way. Anywhooo, the hummus looks delicious and thanks for the Greek Yogurt tip. Cheers and Happy Holidays 🙂
I really like your idea but don’t think I have the patience for that. (: