What is that glorious looking thing above? Is it a beautiful morning bun? A pastry?
Nope! Its hummus! Isn’t it beautiful??!?!?
I actually only had hummus for the first time maybe a year ago. To me, it just never sounded like something that was appealing to me. Chickpeas? What the hell even are those? Are they beans? Peas? Something about whipped beans just didn’t sound good.
But then Dave urged me to try it. More than once. And I did. And I felt stupid from not trying it sooner.
I also never really knew how easy it was to make at home- especially with a Vitamix. Throw it all in there and turn it on! I’m sure it would work equally as well in a food processor. I had a plethora of bell peppers in fridge, accumulated from the last few weeks of co-op food baskets. I have to be in the right kind of mood for bell peppers, but I figured I would give hummus a go (hell, I haven’t done an “Ingredient of the Week” in awhile- hello, chickpeas!).
Roasted Red Pepper Hummus
Ingredients
- 4 bell peppers halved and seeded
- 2 cans chickpeas
- 2 gloves garlic
- 2 T olive oil
- 1/2 large lemon juiced
- 2 tsp salt
- 1 tsp cumin
- 1/2-2/3 c water
- 3 T sesame seeds or 2 T toasted sesame seeds, 1 T untoasted
Instructions
- Preheat a broiler on HIGH. Line a baking sheet with foil and add with peppers. Roast bell peppers until skin is black and blistered. Flip to the other side and continue roasting until the edges blacken. Remove from oven and allow to cool. Peel the blistered skin off. You should have about 1/2 cup of peppers.
- In a food processor or blender, add all ingredients together. Start with 1/2 cup water, adding more if needed to keep the mixture running. Process until mixture is completely smooth. Serve with pita triangles and vegetables.
Bunny Eats Design says
I adore roasted red peppers. I always make a bunch when peppers are cheap. Never thought of chucking them into a hummus. Sounds lovely.
Jacqueline says
Glad I could provide you with another medium for your beloved peppers! How do you store your peppers after you make them? I’ve been thinking of doing the same, but not sure how I would keep them.
Bunny Eats Design says
I usually use them within a day or so. I blend them to make soup or stir them through pasta, use them in sandwiches or “as is” on with antipasto.
Ema Jones says
I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…
Jacqueline says
Maybe try some granulated garlic? If you want to use garlic salt, eliminate the other salt in the recipe until you’ve tasted it.
Ema Jones says
Yeah, I will omit salt, Jacqueline 🙂