Roasted Red Pepper Hummus

This one is a staple in the Hawkins' household. I can't even tell you how much hummus we go through. In the summers, when red peppers are in-season, we make our own. Last summer, I tried four different recipes, messed with the ingredient proportions of them all, and finally came upon what I like to call "the perfect hummus." Not going to lie, I brag about how good my hummus is a lot- but then again, so does my family- so it must be pretty dang good.

Eventually I will get my own picture. It's a working progress.

There are two keys to making this recipe delicious: roasting your own peppers, and using cayenne pepper. Peppers from a jar really cannot compare in taste to roasting your own. Also, the cayenne pepper adds a little kick- not a lot- just a little. We're not talking spicy here, just a little edge.

Ingredients:

2 garlic cloves

1.5-2 cups cooked chickpeas (15oz can)

3 roasted red peppers

1/4 cup tahini

5 tbsp freshly squeezed lemon juice (about 1 large lemon)

2 Tbsp water

1/4 tsp cayenne pepper, to taste

1 tsp kosher salt, or to taste

       

Directions: 

1. Roast red peppers by pithing each pepper and cutting in 3 pieces. Place on pizza stone covered in tin foil.
2. Put in oven on 2^nd highest rack at 500 degrees on broil for 15 minutes until blackened.
3.Take out and wrap in tin foil for 20-25 minutes to soften skin. Peel and throw away skin.
4. Place all ingredients in food processer (I use our vita-mix) and blend until smooth.