Friday, December 12, 2014

Roasted Red Pepper Hummus

Been invited to a holiday party and want to bring an appetizer?  Watching football this weekend?  Whatever your plans, make this hummus (from Barefoot Contessa’s new cookbook, Make It Ahead).  I know – there are tons of brands and flavors at the grocery store and they are oh so convenient.  BUT David says that this hummus is more flavorful and fluffier.  So if that isn’t a ringing endorsement...  Plus your kid can punch the buttons on the food processor and help.

There have been many reminders recently about the fragility and blessing of life.  Remember to hug and kiss those you love.

Roasted Red Pepper Hummus
  1. 2 - 15 oz. cans chickpeas (garbanzo beans), drained (about 3 cups)
  2. ½ c lemon juice
  3. 1/3 c sesame tahini
  4. 2 Tbsp chopped garlic
  5. 1 ½ tsp Sriracha
  6. 2 roasted red bell peppers (or about half a 16 oz. jar of roasted red bell peppers)
  7. Kosher salt and freshly ground black pepper
Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 1 T salt and 1 t pepper in the bowl of a food processor fitted with the steel blade.  Process until the mixture is coarsely pureed.  Season to taste.  Drizzle with olive oil and sprinkle with toasted pine nuts.  Serve with pita chips or veggies.

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