I know it has been awhile. I was traveling, first to Michigan for graduation and our annual conference, then off to Port Aransas to meet up with my mom, two sisters, and my nephew Ben and his wife Shelley and the kids. So, that's my excuse for a couple of the weeks I've been absent.
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).
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.