Cajun Roasted Red Pepper Hummus

Snacks! Here are my top three. Little Honeycrisp apples (Target sells them in bags direct from Minnesota!), cubed watermelon (I buy a wedge and chop it up, it lasts about 5 days in the fridge), and homemade hummus with crackers, pita chips or tortilla chips.

If you’ve never made hummus before you’ll probably slap your forehead when you see how easy it is to make. This variation uses roasted red pepper, but you can make it the traditional way with out it. It also uses half garbanzos and half white beans (great if you can’t find two cans of garbanzos). My two little secret ingredients are in the seasoning: smoked paprika and cajun salt blend.

All you need is a KitchenAid or other brand mini food processor, throw everything in, whiz it around, and you’re done. No cooking. It’s like making a smoothie!

Roasted Red Pepper Hummus
Enough for a small party


2 cans chickpeas, drained and rinsed (use one can of white Navy beans if you don’t have two cans of chickpeas/garbanzos)
4 garlic cloves, skin removed, smashed or chopped finely
1 lemon, juiced
1/2 cup tahini/sesame paste (found in grocery stores near the peanut butter or in Middle Eastern groceries)
1/2 cup or more roasted red peppers from a jar
A little roasted red pepper liquid from the jack
Salt (I use a Cajun salt blend)
Smoked paprika
Olive oil


Using your Kitchenaid or other food processor, combine 1/2 cup water, chickpeas, garlic, and squeezed juice from the lemon and start to puree. Add a tablespoon of roasted red pepper liquid at a time until mixture runs smoothly through the processor but still has a thick consistency.

Add tahini paste, roasted red peppers, and a little cajun salt and keep processing for another minute. Adjust seasonings to taste.

Place in a bowl and chill in the fridge for 30 minutes. When ready to serve, drizzle with a little olive oil and sprinkle lightly with paprika.

World’s shortest recipe, almost!


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