I love hummus, but I don’t really like many of the store bought hummuses I have tried. Making hummus is really easy, so I whip up a batch every weekend or so. I created this recipe because I wanted to have a go-to flavorful oil-free hummus. It is not the creamiest hummus you will ever have, but it is very tasty (in my opinion). If you do not know how to roast a red pepper, simply cut your pepper in half, take out the seeds, then bake face down (skin up) on a baking sheet at 400 degrees F for around 20 minutes (or until the skin gets blackened and bumpy). Peel the skin off and voila! You have yourself a roasted red pepper, ready for immediate use.
2 cans garbanzos, drained and rinsed
2 tsp garlic powder
6 tbsp pickled jalapeno juice (or more for blending purposes)
1 red pepper, roasted and peeled
Salt to taste
Add all ingredients to a food processor. Blend until smooth. Garnish with minced roasted red pepper.