Tuesday, March 12, 2013

roasted red pepper hummus.


hummus is awesome.

i first tried it a few years ago when i bought a container of the roasted red pepper version from costco. it was delicious! i've had regular hummus as well, but the roasted red pepper just adds a great flavor and is definitely my favorite variety. i don't buy it on a regular basis, but i eat it occasionally and it's such a great dip!

last weekend, i thought about it, and realized who needs to buy hummus when you can just make some? so i did.

this stuff is seriously addictive! my sister, the hummus addict, gave it her stamp of approval.

with homemade wheat thins {recipe here}.
hummus traditionally has tahini, which is sesame seed paste. i've found it at kroger, in the health food section, and you can also find it easily at whole foods, or any other store like that. however, if you don't want to go buy a specialty ingredient, there's another way you can make hummus: with peanut butter! it may sound strange, but tahini has a nutty taste that's similar to peanut butter, so it works out really well. i mean, nigella lawson uses it and even prefers it to tahini hummus, so it must be legit, right? my recipe uses peanut butter, and it's easier + works perfectly, so it's a win-win.

roasted red pepper hummus.
1 (15 oz.) can chickpeas/garbanzo beans, drained, rinsed, and boiled.
1 large red bell pepper.
1 tablespoon peanut butter.
2 tablespoons lemon juice.
2-4 tablespoons water (as needed).
1/2 teaspoon paprika.
1/4 teaspoon cayenne pepper.
1 teaspoon sea salt, or to taste.
sprinkle of red pepper flakes (optional).
olive oil, for drizzling.

preheat oven to broil setting (mine only has 2 option for broil--high and low. i set mine on high.).cut bell pepper in half, and remove seeds. smash each halve with your hand, so that it lays flat, and place them on a baking sheet lined with foil. broil for 15-20 minutes, or until outsides are completely blackened.

let peppers cool for 5-10 minutes, then peel off the blackened skin.

place the roasted peppers & cooked chickpeas, and all other ingredients in a food processor and process until combined and silky smooth. 

scoop into a bowl, refrigerate until cold, drizzle with olive oil, and enjoy! serve with crackers, pita bread, or veggies. store in a sealed container in the refrigerator. stays good for about a week. 

**note: if you don't have a food processor {i don't!} i found that an immersion blender works really well for this. it takes a little more work, but the outcome is the same! i couldn't get it to work with my magic bullet, but if you have another high power blender, such as a vitamix, it might work {i'm not sure!}.
{linking up with ashley and jessica!}

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