By Kat Wojtylak

Roasted red pepper hummus is vibrant and full of flavor.

Hummus is one of the great many time savers in an equestrians life. It works as satiating snack item to help you avoid that ravenous feeding frenzy of processed foods and carbs that you struggle to deal with later on after consumption. Packed with tons of nutrients and not a lot of junk, it can be your new best friend for many a weeknight meals.

Roasted red pepper hummus enjoyed with vegetables.

In my recipe below I recommend using dried beans as the base for the hummus. This process isn’t really a shortcut in time saving techniques, but in a lot of ways the recipe is low maintenance and allows you to shower and take care of other errands as the beans work themselves out. I actually learned that this overnight soaking helps to release excess gases in the beans. I know you all can put it together, but it’s something worth mentioning! As far as the cooking liquid called for in the recipe, this starchy broth helps bind the hummus together and gives you a nice creamy base. But if you’re pressed for time, two cans of garbanzo beans will do the trick (drained of course).

Roasted red pepper hummus plated and ready for enjoyment at your next social gathering.

While I recommend roasted red peppers in this recipe, you can feel free to add your own take on it such as sun dried tomatoes (reconstituted), roasted garlic, pesto, or chipotle peppers. You could even enjoy it plain. I find the real magic happens after it’s made Of course it’s a great dip for vegetables and crackers. As a second meal, it’s a great binder and moisturizer for a vegetable wrap. Once it starts to dry out a bit, that’s when you coat chicken breasts in it and bake it. The chicken always turns out super flavorful and moist with a great crust. Basically enjoy using it up until it’s gone!

Hummus enjoyed on a flatbread piled on with a mountain of fresh veggies.

To full plates and eating your tarte out.

Roasted Red Pepper Hummus

1 cup dried garbanzo beans

1/4 cup of olive oil

2 roasted red peppers

2 cloves of garlic, minced

1 small lemon, squeezed for juice

2 tablespoons of tahini, optional

Salt and Pepper

Let beans sit overnight in about six cups of water.

Drain and rinse beans. Place Beans and six cups of cold water into a large saucepan with the lid slightly cracked. Cook on medium heat for about one hour or until the Beans lose their mealiness when tasted. Remove from heat. Reserve 1 cup of cooking liquid and drain the beans.

In a food processor or blender, place the beans, garlic, peppers, lemon and tahini in. Pulse until the ingredients are incorporated. Slowly add in the olive oil while the food processor is running. Once fully incorporated, test consistency. Depending on individual preferences, you’ll need to add small amounts of your cooking liquid until you get your desired consistency. Season with salt and pepper and refrigerate for about one hour before serving. Can be made ahead of time and stored in refridgerator before using.

Serve with carrots, radishes, celery, tomatoes, cauliflower, broccoli or any other desired vegetables.

About the writer: Author Kat Wojtylak is a horse enthusiast turned food blogger. She maintains a day job in the horse world handling marketing and brand support to various companies, while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her at tartechic@eatyourtarteout.com.