As a child I wasn’t a very adventurous eater, partially due to the fact that we had picky eaters in the family. I remember thinking, at some point (middle school?), that hummus looked and smelled weird, and that it wasn’t something I was going to be eating. I’m not sure when that changed, but I’m glad it did.
These days, I love hummus – on sandwiches, in wraps, or as a dip for veggies or chips. It’s a tasty, healthy alternative to the more traditional condiments and dips, and it just so happens that it’s incredibly easy to make, too. It’s a little tough finding tahini (sesame paste), but it’s well worth the effort to be able to make homemade hummus.
Roasted Red Pepper Hummus
- 1 15 oz. can chickpeas (or you can use dried chickpeas – find conversions here)
- 4 oz roasted red peppers
- 3 tbsp lemon juice
- 1 1/2 tbsp tahini
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- Toss everything into a blender or food processor. Blend until it’s as smooth as you like, scraping the sides and adding liquid (the liquid from the roasted red peppers works well) as needed.
This does have a bit of a kick to it, so modify the spices to suit your taste.