Roasted Red Pepper Hummus
There are a lot of staples we like to keep around the house – yogurt, hummus and peanut butter to name a few. While it is great to be able to pick up these staples at the grocery store I like to be able to make what I can. With all the packaged and processed food (of which we tend to use plenty of here) those that I can fit into my schedule I like to do right in my own kitchen so I know exactly what goes into it. Little by little I am adding these staples to my routine so the process of going more nature does not seem overwhelming. The humus I have been doing for over a year now and like it so much better than what I get at home.
1 clove garlic
1 15 0z can chickpeas, drained (or follow the directions for dried chickpeas)
40z roasted red pepper, rinsed
1/2 lemon juice from a fresh lemon
1 1/2 tbsp Tahini
1 tsp ground cumin
1 tsp cayenne pepper
I place the garlic in a blender or food processer first to chop it. Otherwise it can be minced first. Then I add the remaining ingredients and process until light and fluffy. Because I add no liquids or olive oil it makes for a chunky hummus, but I actually like it better that way. A bit of olive oil will make it creamer.
I tried it for the first time today with chickpeas that I had soaked and simmered. I am not sure it made enough difference not to use the canned ones. I would like to roast my own peppers and make my own Tahini one of these days as Tahini is fairly pricy. Hummus is a great dip to keep in the fridge for a quick and healthy snack.
