red peppers

Though roasting your own peppers is lovely (and quite easy, especially if you have a gas range), sometimes you just want to dump out a bunch of cans and jars into a food processor and have a yummy snack.



I've made this hummus recipe for potlucks a few times. I've never roasted the peppers myself, but rather used the jarred ones, as the recipe calls for. Maybe I'll give it a try in the future.

I believe I've added a bit of olive oil to the ingredients while the food processor was running, just to thin it out a bit, but usually the oil from the red peppers is enough.

You can substitute peanut butter for the tahini in a pinch, but if you're planning on making hummus on a regular basis, it's best to just suck it up and buy the tahini. It'll last forever.

I'd serve it with toasted pita points and/or crudites.

SPICED SWEET ROASTED RED PEPPER HUMMUS
Recipe courtesy of: All Recipes

Serves eight

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons freshly-squeezed lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.

Transfer to a serving bowl and refrigerate for at least 1 hour.

The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.

Sprinkle the hummus with the chopped parsley before serving.