Roasted Red Pepper Hummus

Two days ago, I wrote out some instructions for roasting red peppers.  Now that you know how to roast red peppers, you have been looking for an excuse to try it, right?  Look no further!

I love hummus.  Actually, let me rephrase that.  I love dips!  Hummus is an incredibly full-of-flavour, healthy and garlicky dip.  My love affair with hummus started about a year ago.  Since then, I’ve made a few different types, and traditional hummus. 

Roasted red peppers add a delicious twist to hummus, plus they give it some extra nutrition.  To the hummus I made today, I threw in some feta cheese and some chipotle chili powder.  This gave it a bit of a kick, but it’s totally optional!  You can add it whatever you want. 

I love hummus with pita chips.  (I posted the recipe for them a few months ago.)  You can also serve it with cut up veggies. 

Hummus traditionally uses tahini, which is a sesame seed paste.  For the longest time, I couldn’t find tahini when I looked for it.  Peanut butter is a good substitute.  I prefer tahini, and I think it’s worth seeking out (you can find it by the nut butters in the grocery store).  If you use peanut butter, you can drizzle in some sesame oil to give it that sesame flavour.

Roasted Red Pepper Hummus
Recipe adapted from Grazing by Julie Van Rosendaal

1- 540 mL (19 oz) can chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp plain yogurt
2 gloves garlic, peeled
1 tbsp olive oil (optional)
juice of 1 lemon
2 roasted red peppers, seeds removed
salt and pepper to taste

Put garlic in the food processor and process to finely chop.  Add everything else and whiz, stopping occasionally to scrape down the sides of the bowl, until everything is pureed together.  Add salt and pepper to taste, and a little water if it’s too thick.  Serve with pita chips or cut up veggies.

Have a great day!
The Hungry Teacher

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