It’s been such a busy two weeks, especially with my wonderful trip to New Orleans. But now there is laundry to catch up on, writing deadlines to meet, and a new, exciting adventure I can’t wait to tell you about!
But for now, I need to make an appetizer to bring to a friend’s house for dinner. And tonight I’m making a Red Pepper Hummus. It’s not at all hard to make and tastes so much better than what I can find in my local grocery stores. It’s made with canned chickpeas and fresh red peppers. And since I bought the peppers in bulk, I think next week there may be a batch of roasted red pepper soup. So stay tuned for that ! I hope you all have a wonderful weekend and that the weather is beautiful, no matter where you are.
Red Pepper Hummus
Ingredients
Hummus
- 2 large sweet red peppers
- 2 15-ounce cans chickpeas or garbanzo beans rinsed and drained
- 1/3 cup lemon juice
- 3 Tablespoons tahini
- 1 Tablespoon olive oil
- 2 garlic cloves peeled
- 1 1/4 teaspoons salt
- 1 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
Sides
- Fresh vegetables, pita bread, assorted crackers
Instructions
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To broil the red peppers, line a baking sheet with parchment paper. Wash the peppers and place them on the baking sheet. Broil 4"-6" from the top of the broiler for five minutes. Turn the peppers every two minutes until all the sides are blistered and blackened.
Remove the peppers from the oven and place them in a bow. Cover the bowl with plastic wrap and let them stand for 20 minutes.
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Peel the skins off the peppers. Remove the stems and cut the peppers in half and remove the seeds. Place the peppers in a food processor and add the beans (or chickpeas), lemon juice, tahini, oil, garlic, and all the seasonings. Cover and process until well blended.
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Transfer the hummus to a serving bowl and serve with cut veggies, pita bread, and your favorite crackers.
