Betsy’s No Garlic Smokey Pepper, Onion, and Artichoke Hummus

By Betsy Vail 05/13/15

Ingredients:

  Flame-Grilled Veggie Mix:

• 4 bell peppers, seeded and sliced (I like red and orange for color)
• 2 onions, sliced
• 6-8 artichoke hearts, halved
• ½ c olive oil
• 1 tsp salt

    Possible Delicious Additions: 

• diced eggplant
• mushrooms
• olives

  Hummus:

• 2-15 oz. cans garbanzo beans, drained and rinsed thoroughly
• 2 c flame-grilled veggie mix
• ½ c olive oil
• 6 Tbs tahini sauce
• 3 Tbs fresh lemon juice (to taste)
• 4 tsp ground cumin (to taste)
• 2 tsp ground coriander 
• 2 tsp onion powder (to taste)
• 2 tsp salt
• dash of liquid smoke
• Pinch cayenne pepper

Directions:

1. Combine the peppers, onions, and artichoke halves to a large bowl and coat with the olive oil and salt.
2. Grill veggies on the BBQ using a grill wok until smoky, tender, and slightly charred.
3. In a food processor, using the stainless steel blade, add the garbanzo beans, 2 cups of flame-grilled veggies (reserving some peppers, onions, and artichoke halves for garnish), and the remaining hummus ingredients.
4. Purée until the mixture is smooth and creamy.
5. Serve in a bowl and top with the reserved veggies.