Gluten Free/ Uncategorized

Roasted Red Pepper Hummus

What do you do when your best friend tells you last minute he needs a side dish to take to a pot luck dinner? You make roasted red pepper hummus, of course.

Ok, so it wasn’t last, last minute.  He did tell me the night before. But I have been so absorbed in a project for work (my first project in a new job, new profession) and I have not been cooking and posting like I should, or even been making it out for my favorite household chore…grocery shopping.

Jim asked for hummus.  He loved the cilantro hummus from a few weeks ago and wanted me to make that for the dinner party.  Then I thought why repeat a dish when I could make an entire new one…enter that jar of roasted red peppers.

The thing I love most about hummus is how easy it is to make.  Add it all to a blender, hit a button,  dish is done. 10 minutes start to finish and I was back to work on my draft about something highly scientific, therefore wholly foreign to me.

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1 can garbanzo beans (chickpeas; drained/rinsed)

⅓ cup tahini

⅓ cup extra virgin olive oil +/-

2 cloves garlic

⅛ tsp salt

¼ tsp pepper

1-12 oz jar roasted red pepper, drained

Juice of one lemon                    

Add all the ingredients to a blender.  Blend until smooth, add more or less olive oil to reach the desired consistency.  Serve with your favorite dippers; veggies, pita chips, your fingers.

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Since Jim was waiting for me to make this for him, I asked him to write down the recipe as I went. Tonight, when I went to type it up, this is what I found…Thanks for the laugh Jim!!!

Thank you for sharing!

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