Roasted Red Pepper Hummus

A fun snacky recipe-  I’m still on travel status but wanted to share a favorite recipe with  you :).   I can’t have garlic, but I love hummus, so I’ve come up with a  nice recipe that accomodates this… check it out … (and if you want you can always add the garlic if you wish).

You would think, if you took the garlic out of hummus, it would fall flat on its face.  Not so.  

Throw in roasted red peppers, paprika, and a little chili pepper- and there’s a party! 

  The secret to this recipe is really good wine vinegar or organic cider vinegar (not the chemically ‘accelerated’ drivel from grocery stores), and home roasted red peppers (if you aren’t worried about sulfites, you can use pickled roasted red peppers from the grocery).    

Also, the recipe calls for soaking dried chickpeas overnight and then draining and cooking them the next day (best for sulfite intolerance).  You can cheat and use canned ones. If you *have * to. :)

FLAVOUR IDEAS

If you want to do a ‘riff’ on this recipe, and you can have dairy and garlic, try a small clove and a dollop of strong yogurt, or even cream cheese.  Blends the textures sooo well.  Or, throw in some fresh parsley, or basil, or chives. You never know where it can take you.  Just don’t put them all in at the same time.  ;)

I know it can be annoying to have notes beside each ingredient, but the fact is, this recipe is entirely based on personal preferance. Every single ingredient can be adjusted. Play with your food!

Roasted Red Pepper Hummus

Ingredients

• 1  1/2 cup dried chickpeas (or 3 cups canned)
• 3 large roasted red peppers, skins removed, plus 3 tablespoons of wine vinegar (or cider vinegar)  (or a small jar of peppers plus juice)
• 3-4 tbsp lemon juice (depends on your taste)
• 1/4 cup plus 2 tbsp olive oil (less if you like it thick, more if you like hummus thinner)
• 1/2 tsp salt (adjustable)
• 1/3 cup tahini (add more if you like a ‘meatier’ taste)
• 1  tsp paprika (adjustable- use smoked paprika if you can… its terrific)
• 1/8 tsp chili powder or hot pepper flakes (adjustable) (Or replace the Olive Oil above with Hot Pepper Olive Oil)
• if you do want garlic, just add 1 small minced clove

Directions

1. Soak the chickpeas for at least 2 hours, covered in water.
2. Drain the chickpeas, boil on medium-high heat until they are super tender with about an additional 1/4 cup olive oil.  About 40 min to 2 hours. I boil as long as possible to make them smoother- sometimes until almost all the water is totally boiled out of the pot.
3. Drain, add to blender while warm (they will soak up the other flavours better this way). Pour in olive oil and blend as finely as possible.
4. Add all other ingredients, including roasted red peppers.  Blend.  Taste.  What do you like?  what needs adjusting? Play with it! Check out the suggestions above the recipe for flavour ideas.

Enjoy.  Serve with blue corn chips or rice chips, or gluten free, corn free nacho chips.