This rainbow recipe for Roasted Red Pepper Hummus requires only a bit of knife work and creates oh so healthy veggie dippers for picnic portability or serving a crowd at home. If you don’t have jarred peppers in the cupboard, but do have a supply of red bell peppers from your garden or the local farmers market, you can roast them on a baking sheet in the oven at 400 degrees until soft. Be sure to cool them before using.
Prep time: 5-7 minutes
Processing time: 3 minutes
6 oz. (about ¾ cup) roasted jarred red bell peppers, drained
1 (15 oz.) can organic chick peas, drained and rinsed
3 tablespoons fresh lemon juice
3 tablespoons tahini paste
2 cloves garlic, pressed
½ teaspoon sea salt, or more to taste
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
1 tablespoon Barbàra Extra Virgin Olive Oil + more to drizzle on top
Assorted fresh seasonal vegetables or pita chips
1) Place chick peas, roasted bell peppers, lemon juice, tahini, garlic, salt, cumin, cayenne and olive oil in the bowl of a food processor fitted with the steel blade. Pulse 1 minute, then pause and scrape down the sides of the processor. Continue to process on low speed until smooth (approx. 30 seconds to 1 minute).
2) Place hummus in a bowl and drizzle with additional olive oil if desired. Serve with fresh veggies and/or pita chips. Store leftover hummus in an airtight container in the refrigerator.
*Note: consistency will firm up if hummus is refrigerated for 2-3 hours prior to serving.
Reprinted with permission from Food Guru, producer of the Cooking Guru web-series at cookinggurutv.com.