Smoky Roasted Red Pepper Hummus2015-03-01
- Servings : 2-3
- Prep Time : 5m
- Ready In : 10m
Hummus is one of those foods that’s always in our fridge. Unlike the expensive store brands that have ingredients like oil and preservatives, this version is super fresh and still quick to make. We like to keep a jar of roasted red peppers around for this kind of occasion, but if you don’t have any you can always roast the peppers themselves (place raw, sliced peppers on a covered baking sheet and bake for 25 minutes at 450ºF. Then once cooled, peel off the skin and discard, and the peppers are ready to be used). This smoky hummus goes great with some tortilla chips or crackers, veggies and even on sandwiches. This particular recipe makes about 2-3 servings, so you don’t find yourself with all this extra hummus that goes bad before you get to enjoy it all.
- 1 cup cooked chickpeas
- 1/4 cup roasted red peppers+splash of juice from the jar or water
- 1 Tbs Tahini
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- pinch pepper
- dash of garlic powder (optional)
- dried parsley flakes for garnish (optional)
Place all ingredients into a high-speed blender or food processor and mix. Be sure to scrape down the sides in-between mixing to make sure that everything is incorporated.
Add more spices, salt or pepper to taste. Place in the fridge before serving if you prefer a chilled hummus. Pour into a small bowl to serve and garnish with spices and dried parsley flakes.
If you have any leftover hummus, place in the fridge in an airtight, sealed container. It should keep for at least 3-5 days, but be sure to still keep any eye on it since this one has no preservatives.