I love, love, love hummus. It’s healthy, you can mix it with anything. It’s fast and easy to make. I love this dip with the sweetness of the yellow bell pepper, the fresh garlic, and rosemary to tie it altogether.
2 cans of chickpeas, or garbanzo beans; drained and rinsed
1 yellow bell pepper
3 garlic cloves, peeled and minced
1/2 tbsp. dried rosemary, crushed
pepper, to taste
Preheat the oven to 350*F.
Line a large baking sheet pan with parchment paper.
Drain and rinse the chickpeas and spread out on the baking pan.
Wash the yellow pepper, cut in half and then remove the top and seeds inside. Cut into a small dice and add to the baking pan.
Peel and mince the garlic cloves, and add to the baking dish. Drizzle olive oil over all the ingredients, and sprinkle salt and pepper on top.
Heat in the oven 20-25 minutes until chickpeas are golden in color.
Using a blender, food processor, immersion blender, or masher; combine the roasted chickpeas, yellow bell pepper, and garlic. Add in the crushed rosemary,and drizzle in olive oil slowly while mixing until smooth and well blended.
Serve with pita bread, chips, or raw vegetables.