Roasted Red Pepper Chipotle Hummus
I firmly believe that hummus makes life better. Every time I have it, I feel all happy inside.
I remember the first time I tasted hummus. I was a teenager. My parents had dragged us to a “weird” restaurant (that is how it seemed, to my teenage mind) where we were sitting on pillows on the floor with a low table in front of us. My parents seemed all excited to introduce us to this place, but my sisters and I were grumbling and complaining all the way. We really did NOT want to be here. Mom and Dad said we just HAD to dry this dip. The servers brought out the hummus. My sisters and I were reluctant to try it, but the flatbread they served it with looked delicious, and, well, what the heck, we decided to begrudge our parents and give it a try. One taste and we were converted. We were all shoveling as much hummus into our hungry teenage mouths as we could handle.
For many, many years after that, I was convinced I couldn’t make hummus. My homemade hummus just didn’t seem as good as the “real” hummus. That was just plain silly. Hummus is ridiculously easy to make. It’s a “throw everything into the handi chopper (or food processor) and blend” kinda recipe. ANYBODY can make hummus and come out like a hero. And save yourself a lot of money in the process.
This particular hummus was a fun experiment with flavors. I love the lively smoky taste that the chipotle adds, and the roasted red peppers lighten it up and give it a depth that I could just drown in. I love roasted peppers. I roasted the garlic with the red peppers to soften the garlic taste.
- 2 - 3 cloves garlic, peeled
- 1 cup chopped, fresh or frozen red bell pepper
- 2 Tablespoons extra virgin olive oil
- 1 can chickpeas
- 2 Tablespoons tahini (sesame seed paste)
- 2 Tablespoons lemon juice
- Salt, to taste
- 1/4 - 1 teaspoon chipotle powder (more or less to taste)
- Preheat oven to 400 F. In a small mixing bowl, toss the whole cloves of garlic with the bell pepper in olive oil until all the pieces are coated. Pour the mixture out onto a rimmed baking sheet and bake for 10 - 15 minutes or until the red pepper and garlic are soft.
- Drain the liquid from the chickpeas into a small bowl or cup. Put the chickpeas, bell pepper, garlic, tahini and lemon juice in a handi chopper or food processor and add 2 Tablespoons of the reserved liquid from the chickpeas.
- Blend until smooth, adding additional liquid if needed to get the hummus to the desired consistency. Add just a tish of salt and some of the chipotle powder, blend some more, then adjust the salt and chipotle to your liking.
- Serve with a little extra drizzle of olive oil on top and a light dusting of chipotle powder, with some toasted pita bread, pita chips, and/or veggies on the side. Or use as a spread for sandwiches or wraps.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Treasure Box Tuesday, Wine’d Down Wednesday, The Wednesday Roundup, Hearth & Soul Bloghop, Friday Frenzy, Gluten Free Friday, Freedom Fridays with All my Bloggy Friends, Let’s Get Real, Real Food Friday, The Weekend Social, Weekend Potluck, The Weekend Re-Treat and Moonlight & Mason Jars.