Roasted Red Pepper Hummus

I recently discovered Sticky, Gooey, Creamy, Chewy, which describes itself as a “blog about food, with a little life thrown in.” I love how the author talks about food and adds vignettes on her life and family. She has the right balance which, as someone who writes a blog about city life with lots of food thrown in, I can tell you is a hard thing to do.

Susan, aka Ms. Stickgooeycreamychewy is just coming up on the one-year anniversary of her blog, and is throwing a virtual party. So this entry is my participation in the party, which requires submision of one’s favorite party food or drink. I couldn’t wait until Wednesday to post it, because the deadline for submission is tomorrow night. So you get a bonus recipe this week.

You might remember my WCW Hummus post. It’s one of my favorite foods, but for parties, I tend to make Roasted Red Pepper Hummus. It’s just a little lighter than the basic hummus recipe I like, and I find that people tend to like it more.

So here it is:

Roasted Red Pepper Hummus (inspired from A Mighty Appetite)
Makes 2 cups

1 15-ounce can chickpeas, drained and rinsed
3 tablespoons tahini paste

1 clove garlic
Juice of 2 lemons (approximately 1/2 cup)
Two roasted red peppers, chopped
Salt to taste

In a food processor, add chickpeas, tahini paste and garlic. Puree for a minute and add lemon juice gradually, Taste for flavor. Add the roasted red peppers gradually and keep tasting. Stop motor and with a rubber spatula, scrape sides of bowl to ensure mixture will be completely integrated. Puree until you arrive at desired texture. Add salt and taste.

Serve at room temperature in a shallow bowl. Drizzle with olive oil.



Note; In June 2009 I switched to eating gluten-free, egg-free, dairy-free and nearly vegan, so this recipe predates the switch.  However, this recipe is naturally gluten-free and vegan, so I still make it often.