For some reason, hummus used to intimidate me. Maybe it was the tahini, or the chick peas, but I thought it was so difficult to make, and was afraid to try it.
It’s really not that hard, and you can create all sorts of delicious vegan, gluten-free varieties. For this hummus, I roasted red peppers from the garden under the broiler, but a store-bought jar works just as well.
Roasted Red Pepper Hummus
by Michelle Maskaly, The Adirondack Chick
1 can chickpeas
1/2 cup roasted red peppers chopped
1/4 cup tahini
1 to 2 tablespoons fresh lemon juice
1 small clove garlic, chopped
2 to 3 tablespoons olive oil
Sea salt (optional, depending on taste)
In a food processor combine, blend all the ingredients except the olive oil and salt. Then slowly pour the olive oil into the food processor.
Blend until smooth. Depending on your taste, add in a few pinches of sea salt.
Refrigerate at least two hours until chilled.