From chips and guac to naan and baba ghanoush, we’re addicted to dippable snacks! There’s just something about these creamy, savory spreads that we can’t get enough of. So instead of indulging on processed, and often sodium-rich, store-bought dips, go the healthier route and make one on your own! Not only is this homemade hummus a more nutritious alternative, but you’ll be able to make larger batches while spending less money. Bring it to parties, pack it up in a lunch box or enjoy it as a little app before dinner with homemade citrus tortilla chips, veggie sticks, pretzels, crackers or pita chips!
1-1/2 cups dry garbanzo beans, soaked overnight and drained
2 red bell peppers, sliced into quarters with seeds and membranes removed
1/2 cup tahini
3 Tbsp. olive oil
2 tsp. kosher salt
1-1/2 tsp. lemon juice
- Preheat oven to 500 degrees F.
- Place peppers on baking sheet with skin facing up. Roast 10 minutes or until skin starts to bubble.
- Let peppers cool and peel off skin.
- In food processor, combine all ingredients and pulse until smooth, scraping down the sides as needed.
- Refrigerate before serving.
Note: Need a quick fix? Use 2 cups canned garbanzo beans in place of dry.