Simple Roasted Red Pepper Hummus Recipe
I had a hankering for some hummus while I was stuck at home one day last week. I spotted a can of chick peas in the pantry and headed off to Google a hummus recipe. I quickly discovered that most hummus recipes call for tahini, of which I had none. What is tahini you ask? Tahini is a sesame seed paste.
I called an audible and searched for a no-tahini hummus recipe and found this one.
The recipe is really simple to follow. You basically need five things to make hummus: chick peas, olive oil, garlic, salt, cummin.
We had a bunch of red peppers in the fridge so I dusted those bad boys with olive oil and roasted them in the oven for about 8 minutes. I roasted them on aluminum foil on the top rack just under the broiler. After I removed them from the oven I just wrapped the foil around the peppers and let them sweat for about five minutes. You can peel the skins right off and dump them into the hummus to be blended.
The hummus recipe I used call for 4 -9 cloves of garlic, which seemed like a ton. It was. I stayed on the low side and used four gloves and it was still overpowering. I had to add extra peppers and some of the juice from the chick peas to cut down on the garlic flavor. In the future I’ll probably start with two cloves and add more if needed.
This hummus made for a great snack and was pretty simple to make. The total prep time was only about 15 minutes and most of that was waiting on the peppers.
Don’t be a-feared of the kitchen dads. Google is your friend and there’s always a substitute for just about any missing ingredient.