Plugging right along with my obsession of “can I make it better/cheaper” I decided to try making hummus. I love hummus, and my favorite has been the roasted pepper flavor so I figured why not give it a shot. Hummus is a light and healthy snack that can be used as a dip for pita bread, corn chips, or veggies. I’ve even used it on sandwiches as a spread to add extra flavor.
This proved to be a very easy project, and well worth the time. The longest part was simply the roasting of the peppers. Sure, in a pinch you could buy the 4 ounce jar of roasted peppers at the store but doesn’t that defeat the purpose of “do it yourself”? Simply cut the peppers in half, clean out the seeds and membranes and set cut side down on a cookie sheet. Place in 425 degree oven, for 35-45 minutes or until the skins are nicely charred and bubbling up. Carefully place peppers in a glass bowl and cover with plastic wrap for 10 minutes. This step is very important as it will let the peppers cool to a temperature you won’t burn your fingertips off at, as well as help steam the peppers the rest of the way so that the skin is easy to peel off. Once cooled, peel the skins off the peppers and you’re ready to go.
I love the smell of roasted peppers, I wish they had a candle with that scent! I look for excuses to use roasted peppers, partly for the yummy smell, mostly because I love their sweet flavor. Roasted peppers add nice flair to alfredo sauce, spaghetti sauce, and of course this hummus.
I made this one a little spicy, because that’s how I like stuff, but it would be very simple to reduce or eliminate the cayenne based on your preferences. Tahini is sesame seed paste, and can usually be found in the Mediterranean section at the grocer.
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 2 (4 oz) roasted red bell peppers
- 1 1/2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 1/2 tablespoons tahini
- 1 tablespoon garlic, minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon Cayenne pepper
- 1/4 teaspoon salt
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, olive oil, tahini, garlic, cumin, cayenne, and salt. Process until the mixture is fairly smooth and slightly fluffy, stopping to scrape down the sides occasionally. Transfer to a serving bowl and refrigerate for at least 1 hour to allow the flavors to come together.
- Serve as is or sprinkle the hummus with the sesame seeds or chopped parsley.