Roasted Red Pepper Hummus

a red, red roasted bell pepper

One of my favorite things to take for lunch or have as a snack is hummus. But, I hate paying $4 or more for a good quality hummus, so I learned how to make my own. All you need are a few key ingredients: chickpeas (garbanzo beans), tahini (sesame seed paste), and extra virgin olive oil and a food processor. The hummus can then be flavored any way you like. I'm focusing on roasted red bell peppers for this series, so that's the kind I made.

This hummus is very inexpensive and easy to make. The food processor does nearly all of the work for you. I do take this one step further though, because I make my own roasted red pepper. I don't use jarred roasted peppers because I don't think they taste nearly as good, they are super easy to make, and they are over priced. So, keep this appetizer really economical and make it from scratch. Here's how...

Ingredients - Serves 8
1 Large Red Bell Pepper
1 T Tahini (Sesame Seed Paste)

1/2 Lemon, juiced
1 Clove Garlic, minced
1/2 tsp. Ground Cumin
1/2 tsp. Kosher Salt
Pinch Red Pepper Flakes
1 Can No Salt Added Chickpeas (or Garbanzo Beans), rinsed & drained
1/4 C Extra Virgin Olive Oil
To Serve: Assorted Vegetables and/or Pita Chips

Directions
Preheat the broiler to high and move the oven rack to two spots from the top. Line a sheet tray with foil.

Begin by roasting the red bell pepper: Cut the top off the pepper. Cut it in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared sheet tray. Broil for 5-8 minutes, or until the skin is charred. Carefully remove the pepper to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Peel off the charred skin, discard. Set the peeled pepper aside.

Make the hummus: In a food processor combine all of the ingredients, except for the olive oil. Add the roasted red pepper and pulse 8-10 times to roughly chop the mixture. Turn on the motor and slowly drizzle in the olive oil until the mixture is nearly smooth. Scrape down the sides and, as needed, process once more. Scoop the hummus into a bowl, put in the refrigerator, and chill for 1-2 hours.

Serve with assorted vegetables and/or pita chips. Enjoy this easy economical appetizer!