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Roasted Red Pepper Hummus

Sometimes certain recipes seem intimidating, no matter how delectable the photo is. For a long time, hummus was one of those things for me. I don’t know why – maybe it was the fact that there are all types of hummus ready to be taken home from the grocery store shelves (easy!), or that tahini seemed like a daunting ingredient at first. It’s a thick paste made from sesame seeds, and lucky for those of us who live in Davis, it is definitely available at the Co-op (and I’m sure other places in town as well).  Eventually, after hearing from several people that it was easy to make, I tried it. And then I realized what all the fuss was about. So good and so simple. After the first attempt, I tried several variations, and this is one of my favorites. I love the slightly smoky flavor that the roasted peppers provide, but the possibilities are endless. I like to spread the word about it – kind of like a Johnny Appleseed for hummus. Try it. You’ll see.

  • 4 cups cooked chick peas (or canned)
  • 1/3 cup roasted red peppers (you can buy them or roast them yourself on the grill)
  • 1/2 cup lemon juice
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 3 cloves of garlic, roughly chopped
  • salt and pepper to taste

Place all ingredients in a blender or food processor. Puree until the mixture is smooth. Serve with pita bread, chips, vegetables or even spread it on a sandwich.


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