Roasted red pepper hummus in three minutes

Want to make a delicious roasted red pepper hummus in less than three minutes? A recipe that I am about to share with you is so easy, it feels like cheating. Not only it is delicious, it contains 30-50% less calories from fat than your typical commercial hummus ( such as Costco sabra hummus, for example).

This easy hummus recipe is the best choice for the time-crunched. Here are my tips for making it fast:

Use marinated pepper
It takes time to bake roasted red peppers in the oven, as an authentic hummus recipe would require. I used marinated roasted red peppers instead, along with sun dried tomatoes in oil. Hummus can use a bit of extra flavor, and marinated red peppers lend it to it nicely.

Use chickpeas from the can
Yes, I used chickpeas from the can. Look for the ingredients listed on that can when you buy it. I found that company named CHIC doesn’t add disodium EDTA to their canned beans, just water and salt, therefore I can recommend it. This component is used to preserve the color of beans. Although it is considered harmless, why take it in if you can leave it out.

Don’t feel guilty for doing this!
Some people would say that aluminum from the can leaks into water and beans, and that it is much healthier to cook those chickpeas from scratch. It’s true, but let’s be realistic for a moment. What choices do you have when in the hurry?

• Make your own hummus using canned beans,
• Buy that hummus
• Don’t make or buy hummus, eat something else instead.

Compared to this hearty homemade hummus, most of commercial products are more expensive, higher in calories, and have a long list of additives, responsible for better taste and preservation. If your best alternative is to buy or not to eat hummus at all, I dare to suggest that making your own hummus with canned beans is a better deal for your health. There are a lot of vitamins, minerals, and fiber in your hummus. There is that sense of pride for making your own delicious meal, too.

Roasted red pepper hummus recipe with sun dried tomatoes

Ingredients

• 1/2 of 760ml can of chickpeas (about 1.5-2 cups) (without water they are in)
• 5 sun-dried tomatoes in oil ( squeeze the oil out)
• 1 marinated roasted red pepper from the can ( it is usually cut in pieces..Take an equivalent of the whole pepper)
• 1-2 cloves garlic
• 2 tbsp lemon or lime juice
• 1/4-1/2 cup water (depends on how powerful you food processor is, and how you like your hummus)
• 2 tbsp. sesame tahini
• dash black pepper and salt
• 1 tsp of any omega-3 oil ( hemp or flaxseed oil) - completely optional: you have to eat uncooked omega-3 oils every day - why not in hummus?

Directions

1. Taste that matinated pepper. If it contains too much vinegar, either reduce amount to 1/2 pepper or don't add lemon juice
2. Drain water from the chickpeas can
3. Place all ingredients ( chickpeas and sun-dried tomatoes first) in the food processor.
4. Add water or broth.
5. Process until smooth. If you like it chunky, make sure not to overprocess.
6. Put into a dish, sprinkle with paprika,garnish with cilantro or parsley, and serve.

Bon appetite! Did not I tell you it was easy and quick?

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