Anita loves hummus, so for last weekend’s race I made this fantastic roasted red pepper hummus. Hummus is good (and healthy) game-watching food! .I also like to pack a little for Anita to take in her lunches. Hummus holds up great and tastes just as good the next day.
There are a lot of options for roasting red bell peppers. Of course, there’s the oven. I also like Mezzetta’s deli sliced roasted bell pepper strips. And my other favorite, roasting peppers on my Char-Broil Big Easy.
Roasted Red Pepper Hummus
- 1 lemon juiced
- 1/4 cup Tahini
- 2 tablespoons olive oil plus more
- 1/2 teaspoon garlic minced
- 1/2 teaspoon cumin more or less, to taste
- 1/4 teaspoon cayenne pepper more or less, to taste
- Kosher salt
- 1 15 ounce chickpeas
- 3/4 cup roasted red bell peppers chopped
- Place lemon and Tahini into a food processor and puree for 1 minute.
- Scrape down the sides of the processor and puree for another 30 seconds.
- Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
- Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
- Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
- Add half of the peas to the processor and run for 1 minute.
- Add the remaining peas and process another 1-2 minutes or until smooth.
- Add all but 1 tablespoon of the peppers and process another 1-2 minutes. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
- Serve topped with the reserved peppers plus a light drizzle of oil.
Nutritional values are approximate.