There are many a day when I comb through the pantry looking for a snack to cure my craving.
A handful of potato chips dunked into cottage cheese was my go-to after school treat as a kid that I can’t seem to shake. And yes! Those Hot Tamales will keep me busy all afternoon as I pick the red jelly insides from my back molars. And don’t make me tell you where I keep my secret stash of dark chocolate with sea salt. Because I won’t.
Sometimes I do want it all—all naughty and not necessarily healthy.
But most of the time the foodie devil on my left shoulder gets shot down by the secret angel on my right who deftly guides me to the lighter side of snacking with some hefty flavor.
I like hummus. Slathered on fresh, warm pita bread with a drizzle of really, really good extra virgin olive oil, there is just about nothing better.
But I LOVE roasted red pepper hummus. Add some heat to it and I’m bound to eat the whole container and wipe the insides clean with a finishing swipe of my finger.
About the recipe:
This red pepper hummus starts with chickpeas aka garbanzo beans with tahini. I’ve heard before that you can peel the garbanzo beans for an extra smooth hummus, so decide for yourself if you want to take the time and effort.
I always have a bottle or two of roasted red bell peppers in my pantry, just for emergencies such as this. If you have a few bell peppers in the crisper, here’s how you can roast your own.
The roasted red peppers give this hummus a deeper flavor when spiked with the heat of the chipotle pepper. The chipotle is completely optional but it gives an earthy spiciness I really love. You can either roast your own, or go easy on yourself and use the jarred version.
And bonus: Roasted red bell pepper hummus makes a perfectly portable lunch. I dig these stainless steel containers from U Konserve and use them for a lot more than just lunches.
Spicy Roasted Red Pepper Hummus
- 1 15- ounce can garbanzo beans rinsed and drained
- 2 tablespoons tahini
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 2 cloves garlic chopped
- 2-3 roasted red bell peppers jarred or fresh
- 1 teaspoon chopped chipotle pepper in adobo sauce optional
- pinch of cayenne pepper
- pinch of kosher salt
Combine the garbanzo beans and tahini in the bowl of a food processor and process for 3-4 minutes or until super smooth. Add the extra virgin olive oil, lemon juice and garlic red bell peppers, chipotle pepper in adobo sauce, pinch of cayenne pepper and a pinch of kosher salt. Process for 1-2 more minutes or until smooth. Be sure to scrape the bottom of the processor and the sides so that all ingredients are well combined.
Add more kosher salt and cayenne pepper to taste. If the hummus is too thick, add more olive oil 1 teaspoon at a time.
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