This past weekend was out first opportunity to relax from the move. We took a day off from making trips to the old place and decided to watch some football. I made some roasted red pepper hummus to eat along with some carrot and celery spears. When faces with chicken wings and cheese dip, I appreciate when there is a healthy option.
Hummus is one of those snacks that is easy to put together, can take on many different flavors using ingredients on hand, and gets better as it sits in the fridge. Additionally, it is high in fiber and low in fat. A great recipe to have in your back pocket.
In order to make the consistency right, you'll want to employ your food processor or a trust worthy blender.
Ingredients:
- 1 can (12 oz) chickpeas, drained and rinsed.
- 1/4 C Tahini (ground sesame seeds)
- Peanut Butter can be substituted in a pinch
- 1/2 jar (~12 oz) Roasted Red Peppers, chopped
- See flavor options below
- 2 cloves Garlic, smashed and roughly chopped
- Kosher Salt and Freshly Ground Pepper to taste
- 1/4 t Ground Cumin (optional)
- 1/8 t Cayenne Pepper (optional)
- Extra Virgin Olive Oil
You won't get the uniform consistency you find in commercial hummus unless you have a fine mesh strainer and feel like pressing the hummus through it a few times. But what you do get is pretty smooth.
I ate with carrot sticks and celery spears. You could also cook up some pita chips. Or spread on a sandwich as the condiment.
Flavor options (substitute in place of red peppers or in conjunction):
- Kalamata Olives
- Roasted Garlic
- Spinach
- Feta
- Roasted Eggplant
- Endless
