I LOVE hummus.
Since I learned to make it from home, it’s become a bit of an addiction. This hummus is perfect to pull out when friends or family members drop in, so I like to keep it on hand in the fridge. It’s so yummy with sliced cucumbers, carrots, celery and snack peppers. It’s also great as a substitute for mayonnaise on sandwiches and wraps.
An added bonus. making it from home is so much cheaper than buying it at the store.
I am not the greatest cook you’ll ever meet. This blog is my journey of learning to cook healthy nutritious food on a budget for my family. That said, it took me a few attempts to get this recipe right.
The first time I did it, enstead of following the recipe like normal people do, I chopped the peppers up, and then looked…
I was supposed to roast them whole in the oven before chopping them. Instead I just “roasted” them in a skillet on top of the stove, while I made a mental note to myself to first check the recipe before chopping again.
I like to keep the ingredients for this hummus on hand. Since I don’t always have red peppers in my fridge, I made this recipe with roasted peppers from a jar. Not near as good, but it works.
If you want to roast the peppers yourself, it’s not hard. I cut my peppers in half, placed them on a oiled cookie sheet and baked them @350 degrees Fahrenheit, for around 20 minutes or until they are slightly blackened. The skin should peel off without much effort.
I live in a small. The nearest Kroger is about 15 miles away and Sam’s club is an hour drive. The only place to shop is Walmart. No one here seemed to know what tahini was.
It turns out, tahini isn’t hard to make at all. It’s just ground sesame seeds. I ended up making it myself, but had to order sesame seeds. This town really doesn’t have a lot. I’ll be sharing a tutorial in a separate post soon.
Besides the tahini and roasted red peppers, you most likely have all the other ingredients in your cabinet. Lets get started!
Easy Roasted Red Pepper Hummus
- One 15 oz can of chick peas. (I used organic).
- Juice from half a lemon.
- 1/4 cup of tahini
- 2 Tablespoons of olive oil.
- 1/2 cup of roasted red peppers (If from a jar, be sure to drain as much of the liquid as you can.).
- 2 teaspoons of garlic (minced).
- 1/2 teaspoon of salt, cumin and paprika.
- In a food processor, whip tahini, garlic and lemon juice until smooth.
- Turn off the food predecessor.
- Rinse and drain the chick peas. Rinsing canned beans reduces the sugars that produce gas.
- Add chick peas and red peppers to the food processor and blend until smooth.
- Slowly add 1 tablespoon of the olive oil and continue to process.
- Add your spices and then you’re done with the food processor.
I like to put mine in a clear glass container with a tight fitting lid. I make a small well in the middle and put a spoonful of chopped red peppers, then I drizzle the last of the olive oil on top (Extra virgin is so good with this). Last I like to sprinkle some parsley on top just to make it look pretty.
And there you have! Serve with pita cracker, sliced veggies or even tortilla chips. You really can’t go wrong here. This will keep in the fridge for up to a week, but mine never lasts that long.
Thank you so much for visiting today! I’ll be here again next week with another delicious recipe as well as in a couple of days with some nutrition, health and budgeting tips! Again, thank you so much for your visit.