…Because I don’t want to wake up tomorrow and still be a day behind. That and I promised a recipe for Hummus in a “later” post…So, here is the later post!
Spicy Roasted Red Pepper Hummus
1 can chickpeas (15 oz or 398ml), drained and rinsed
2 TBSP Tahini (sesame butter) or peanut butter (smooth, ideally natural or low salt)
juice from one lemon (as much juice as you can get out of it!)
3 cloves of garlic, crushed
1 1/2 tsp ground cumin
1 jalapeno pepper, seeded, ribs removed, and chopped fine (optional: my husband loves it this way, but the kids prefer it without)
1/2 cup roasted red pepper (I use the ones from the jar, as they are more readily available than roasting your own)
1/2 TSP Tabasco sauce or other hot sauce
1/4 cup water, set aside
Salt and pepper to taste
Combine all ingredients except for water, in medium bowl. Using a hand blender, blend until smooth (this may take a while, be prepared for at least 5 minutes if you have never made hummus before), if too thick, add water a few spoonfuls at a time until desired consistency is reached.
You could make this in your food processor and it will be a little bit creamier and you likely wouldn’t need the water. I am lazy and hate washing all the bits that go with the food processor, so I just use the hand blender.
Serve with pita (warmed in the oven is a nice treat), raw veggies like carrots and celery or pita chips! Or your favourite dip carrier! It is also delicious on a wrap with fresh veggies.