December 23, 2016

Roasted Red Pepper Hummus

Lately it seems like you can't escape hummus. It's one of the most popular snacks among my friends and there are rows and rows of it in grocery stores. You can eat it with pita chips. You can eat it with vegetables. You can slather it on a shoe and people would probably still eat it. Luckily, it just so happens it's also perfect for noshing on during the holidays and after you begin your inevitable New Year's Resolution diet. It's also surprisingly easy to make; I was able to whip this up as some friends arrived today, which means there's still time for you to make some for Christmas, New Year's Eve, or any other snacking occasion.

My goal with this recipe was to dress up regular old hummus. I know roasted red pepper hummus is fairly common, as is roasted garlic hummus, but combining the two has to require *some* creativity, right? My brain is fried from exams so just give me this one. People will like it, I promise, and it's an easy upgrade from the classic taste.

Making hummus requires blending ingredients in a food processor until smooth. This recipe uses chickpeas, roasted red peppers (you can roast them yourself or buy a jar), roasted garlic (just wrap some cloves in foil and bake at 375 until caramelized), a dollop of tahini (velvety sesame paste), a squeeze of fresh lemon juice, and a drizzle of olive oil. I like to pulse the chickpeas, peppers, and garlic together first to start breaking them down, but you could probably just throw everything in all at once and you'd be fine.

Since the hummus recipe itself doesn't require much effort, I'd like to take this opportunity to inform you of the miracles of aquafaba (chickpea water) that you can experiment with using the canning liquid from your can of chickpeas. It mimics the properties of eggs better than anything I've seen (I couldn't even tell the difference when I substituted them in my chocolate chip cookie recipe). Just swap in a few spoonfuls of the liquid for each egg and watch the magic happen. It's great for anyone with egg allergies/sensitivities and vegans, and I promise the beany odor and flavor do cook out.

Since I am the queen of carbs, I prefer to serve this hummus with pita chips and/or crackers. You can throw in some baby carrots (my mom's personal favorite) or any other crunchy vegetable. I've also seen people use hummus as a spread on sandwiches for an extra punch of flavor, and many like to eat it straight off the spoon. I plan on having a bowl of this out for all my guests this holiday season, and it's not too late for you to do the same.

1 Can Chickpeas, Drained & Rinsed
1/2 Cup Diced Roasted Red Peppers
4 Cloves Garlic, Roasted
1/3 Cup Tahini
2 T Lemon Juice
1 T Olive Oil

Pulse the chickpeas, red peppers, and garlic in a food processor until finely chopped. Add the tahini, lemon juice, and olive oil and pulse until a desired consistency is reached. Season with salt and pepper.

Serves 6-8ish
Recipe Adapted from Bon Appetit

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