Roasted Red Pepper Hummus

ktsveggielife
May 8, 2018
3 min read

Well, it has been a crazy few weeks. We just got home from a week in Canada and two days later I left on a Mama's Getaway in Moab, UT. Much needed, except somehow in those 2 days, I got CRAZY sick. And I am still recovering: sore throat, deep, nasty cough, sinus headaches, fever, etc. And now I literally cannot talk. I have no voice. It isn't even raspy anymore. I'd die for that. It is a whisper. It is pretty sucky. I am not usually one to take medicine. It is the last avenue in my book. But I got home Sunday and went straight to InstaCare because being pregnant you can't just wait for your body to kick it. Because it won't. Because your entire immune system is protecting the baby. (And I thought I was in the clear and had made it through flu/cold season unscathed. Nope.)

Anyway, if you want to see some pics from Canada and my Mama's trip. I will post them at the bottom of the page. But for now, let's talk hummus.

So I LOVE roasted red pepper hummus but I NEVER buy it because it is so expensive. I just cannot bring myself to pay $4+ for hummus when I can make hummus at home for less than $1. It kills me. So, that is why I figured out this hummus recipe. I've been tinkering with it for a while and I have it. Yay. Because this entire recipe probably cost just under $2 to make. And you get more than the $4 container. Everyone wins. Except the hummus companies and the grocery stores.

As per any hummus recipe, this one is really easy, just not as quick as others because you have to take the time to roast and peel the pepper. It is a great recipe to have going while you are cleaning the kitchen or playing with your kids. You will want to be close because you need to check your peppers often. Like every few minutes often. But other than that, this recipe is a breeze.

Ingredients

1 can garbanzo beans, half the juice reserved

1 T tahini

1 tsp lemon juice

2 cloves garlic, pressed

dash of salt

1 red bell pepper

Directions

1. Turn oven onto high broil and place a rack in the top position.

2. Wash and cut bell pepper in half and remove seeds. Place skin up on a silicon baking mat or parchment paper and roast in the oven.

**I checked mine every 5 minutes until the skin started to turn black.

3. Once the skin is all black, remove and let cool.

4. Peel peppers and put into a food processor with remainder of ingredients. Process until smooth. Taste and add additional salt, lemon, etc. Add reserved garbanzo juice as needed to thin. I usually use all of it.

5. ENJOY

Day 1 on the way to Whistler

Day 2: A frozen and snowy Lake Girabaldi. 11 miles in the snow.

Day 2: Mom trail ran. Dad mountain biked while we "went on a run"

Stawamus Chiefs. Aka 2200+ vertical feet of stairs, ladders, and chains.

Day 3: Capilano Suspension Bridge. The rocking and swaying and wetness of the bridge didn't bother him one bit.

Taking in the views from the Cliff Walk at the Capilano Bridge Park

The Grouse Grind via BCMC Trail. 2800+ vertical feet in less than 2 miles. My husband is AMAZING and SO HOT. Grant was the only child hauled up in the rain.