One of my newly discovered snacks is hummus. I love roasted red pepper and garlic hummus, so I thought I would try to make my own. Off the bat – tahini (a popular middle eastern ingredient in hummus) is an expensive ingredient. Maybe $8 for 1lb of tahini is a “New York City” price for one of the “cheaper” grocers in our area, so let me know what else you find. Granted, this is for 1lb, so I can see this lasting a while.
Roasted peppers. I’m using the same method as I used for the tomatoes in the roasted tomato soup to roast the red peppers. Cut up the pepper, drizzle with olive oil, and roast in the oven for 20 mins. This ended up being really good! I googled hummus recipes and they all had the same ingredients, so I used this as a “1, 2, 3, 4 recipe” and added in the roasted red peppers and garlic.
Roasted Red Pepper and Garlic Hummus
- 2 tsp garlic powder
- 1 can (15 oz) chick peas, drained
- 1/3 cup tahini
- 1/3 cup lemon juice
- 1 red pepper
- 1 tbsp olive oil
- 1/4 teaspoon dried basil
- Preheat oven to 400 degrees.
- Cut up red pepper and add to a small bowl.
- Combine the red pepper, 1 tablespoon of olive oil, and a dash of salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer on a cookie sheet. Roast the red pepper until they are shriveled with brown spots, about 20-30 minutes.
- Combine garlic, chick peas, tahini, and lemon juice in a blender or food processor.
- Blend until the mixture is smooth.
- Add roasted peppers and basil and combine until ingredients are blended together.
- Move to a bowl and keep refrigerated.