I think that Ben, who is a meat lover, was afraid that if the old aunties did the cooking that we'd make him eat vegetables. So, in order to ensure I had something to slap on a sandwich or scoop on a salad, hummus was the natural choice. He did roast the peppers for this one, and I did get him to try some Cauliflower Ceviche on his bratwurst on a bun, and he announced that it was edible.
Roasted Red Pepper Hummus
Yields approximately 3 cups (easily halved)
2 roasted red peppers, peeled and seeded (save the juice)
3 cloves garlic
3 cups cooked chickpeas (if you are using canned, that's two 15 ounce cans), drained (reserve the juice in case you need more liquid)
1 lemon, juiced
1 teaspoon of ground cumin
1 teaspoon salt
1/2 teaspoon pepper (or more to taste)
1 Tablespoon of olive oil
In your blender or food processor, start with the garlic to chop if finely. Throw in all but 1/2 of one of the peppers, the chickpeas, seasoning, lemon juice, and the reserved juice from the peppers. Pulse and then blend/process until smooth. If there isn't enough liquid, use the liquid from the chickpeas to thin things out.
Chop the reserved 1/2 roasted pepper and place on top of your plated hummus.
Serving ideas: Serve with raw vegetables, with chips, pita, or even as a sandwich spread. I had a few hummus sandwiches in the sandwich press last week, and I enjoyed it so much I ordered a new sandwich maker for the house (I confess, I already had this in my shopping cart at Amazon, but this recipe just reiterated that I needed homemade triangle sandwiches).