It’s mid-April and NYC is still fighting the warm weather. Even today, with the temperature climbing into the 80’s, the city wasn’t having it. Rain clouds moved in as if to say “not yet, suckers”. It forced me home just as I was starting a picnic, one of my all-time favorite warm weather activities.
So, here I am: picnic supplies dropped by the door, feet up on the couch, wasted sunscreen scenting the air, sharing the most delicious part of my picnic nosh with you. I’ve said it before on the blog and I’ll say it again: hummus is deceivingly simple, and the fact that you put in the extra ten minutes to make it – rather than graving a tub at the store – is sure to impress your friends.
Many people swear by soaked beans, but I like recipes that don’t require as much forethought, so I tend to go with canned chickpeas. This hummus made a large appetizer serving – enough for 4 – 6 people to enjoy.
Ingredients:
1 can of chickpeas, drained and rinsed
1 red bell pepper
2 tbsp of tahini
1 tbsp of olive oil
Juice from 1 lemon – about 3 – 4 tbsp
1 clove garlic
Water, cumin, salt
Directions:
Turn on the broiler in the oven. Remove the stem and seeds from your red pepper and slice into chunks, spreading on a baking sheet.
Place in the oven for about 15 minutes or until the edges of the pepper begin to blacken. Remove and let cool.
Combine pepper pieces, chickpeas, tahini, olive oil, garlic clove, lemon juice, and salt in a large bowl (if using an immersion blender) or food processor.
Blend until smooth, and if needed, add warm water a tsp at a time – then blend – until the hummus reaches desired consistency.
Swirl in extra olive oil and top with paprika as desired for serving.
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Roasted Red Pepper Hummus
Print RecipeIngredients
- 1 can of chickpeas, drained and rinsed
- 1 red bell pepper
- 2 tbsp of tahini
- 1 tbsp of olive oil
- Juice from 1 lemon - about 3 - 4 tbsp
- Water, cumin, salt
Instructions
Turn on the broiler in the oven. Remove the stem and seeds from your red pepper and slice into chunks, spreading on a baking sheet.
Place in the oven for about 15 minutes or until the edges of the pepper begin to blacken. Remove and let cool.
Combine pepper pieces, chickpeas, tahini, olive oil, lemon juice, and salt in a large bowl (if using an immersion blender) or food processor.
Blend until smooth, and if needed, add warm water a tsp at a time - then blend - until the hummus reaches desired consistency.
Swirl in extra olive oil and top with paprika as desired for serving.
