Do you ever have plans to make something and then when you get around to making it you realize you don’t have one essential ingredient? I hate it when that happens!
As I was getting all of my ingredients out to make this delicious roasted red pepper hummus…
I realized we didn’t have a jar of roasted red peppers. My reaction was, “well, I guess I’ll make another kind of hummus.” Luke, on the other hand, suggested I simply make my own roasted red peppers. I thought it would be too complicated, but he promised me it’s one of the easiest things you can make. So I gave it a shot!
Just throw a red pepper in the oven at 500 and cook for 40 minutes, turning sides every 10 minutes.
Then take it out of the oven and put it in a tupperware container (covered) and throw it in the fridge for 20 minutes (until cool enough to handle).
Then cut off the stem, peel off the wrinkled skin and get all of the seeds off.
Then slice and you’re done!
Now that you have homemade roasted red peppers, how about turning them into a a tasty roasted red pepper hummus?
Just throw all of the ingredients in a food processor or immersion blender.
And blend until smooth.
Roasted Red Pepper Hummus
Adapted from AllRecipes
- 1 roasted red pepper
- 1 15 oz can chickpeas
- 2 1/2 tbsp lemon juice
- 1 tbsp olive oil
- 1 1/2 tbsp tahini
- 1 clove of garlic, minced
- 1/2 tsp cumin
- 1/2 tsp cayenne
- 1/4 tsp salt
- Put all ingredients in a food processor or immersion blender and blend until smooth. It may take a few blends and using a spoon to get it blended nicely.