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Roasted Red Pepper Hummus
Posted By Kelly On July 16, 2010 @ 7:09 pm In Appetizers and Dips,Cooking,Featured Articles,Quick and Easy,Recipes,Side Dishes | 18 Comments
Summer is in full swing, and that means in North Texas it is HOT, HOT, HOT!
I am loathe to turn on the oven or stand over the stove when the temps are pushing 100F, but that does not mean I eat nothing but cold sandwiches and salads. Oh no, what it means is instead of a big heavy meal I eat lots of smaller snack sized meals that require a minimum of fuss but pack a lot of flavor. One of my favorite things to eat lately is hummus. This creamy blend of chickpeas, tahini (a nutty sesame paste), olive oil, lemon, and spices has become my go-to dip and spread. By far and away our favorite variation of hummus is the roasted red pepper variety. You are free to roast your own peppers, but I used the kind in the jar. It is too hot to do it myself, and I admit that.
Honestly, we have been eating it like it is going out of style, but considering how healthy it is (packed with protein, fiber, and healthy oils) I really can not feel bad about it. It tastes absolutely evil, but it isn’t! How fantastic is that?? You can use this as a dip for pita chips, carrots, celery, crackers … really anything you like! Spreading this in a wrap with some cold chicken, a few slices of cold cucumbers, and some crisp lettuce is also very lovely. Heck, you can even add a dollop to your hamburger meat to add some extra flavor, tang, and moisture! Anyway you decide to eat it you will be glad you did!
Roasted Red Pepper Hummus Serves 12
1 – 28 ounce can of chickpeas, drained and rinsed
1/4 cup tahini
3 tablespoons lemon juice
2 roasted red peppers, roughly chopped
3 large cloves garlic, roughly chopped
1/2 teaspoon crushed red pepper flakes
1 teaspoon cumin
2 tablespoons extra virgin olive oil, plus extra for garnish
Salt and fresh cracked black pepper
Smoked paprika, for garnish
Place all of the ingredients into the bowl of a food processor.
Blend until very smooth, between three to five minutes. Chill for at least one hour, but it is better if left to chill overnight.
To serve, drizzle a few teaspoons of olive oil and dust with the smoked paprika. Enjoy!
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