1 large (or 2 small) roasted red peppers*
2 cans garbanzo beans, drained
3 tbsp. sesame seeds (ground or whole)
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2-3 cloves garlic (or 1 tsp. garlic powder)
1 tsp. salt
1 tsp. cumin
3/4 tsp. paprika
3/4 tsp. ground coriander
3/4 tsp. onion powder
2 dashes of cayenne pepper
Combine all ingredients in food processor or blender and puree until smooth. I use the tamber to move all ingredients toward the blade while pureeing with the Vitamix. If you need to, stop and stir during processing to make sure everything gets incorporated and your hummus is smooth.
I mixed my spice blend and just tossed it in when I was ready to make the hummus. I like to do little things in advance to make life easier when the littles are begging for lunch. Also, the lemon pictured was a dry as it looks. I supplemented the juice from it with some bottled lemon juice from the fridge.
*You can roast your own red peppers or buy them already roasted. These that I used are from Costco and the peppers are whole. I have also roasted my own and it works well. Just cut your pepper in half and remove seeds. Place halves with the opening face down and place under the broiler on low. Keep a close eye on them so you don’t burn them. When they start to char, flip them over. When the underside starts turning brown, remove the pepper halves and cover them in foil. Let them cool for about 15 minutes. The foil will keep moisture in so they will continue to steam and soften. They will be ready to use when cooled.