In honor of my son's third birthday I thought I'd share a recipe for one of his (and my) all time favorite snack foods. We go through an obscene amount of hummus in this household. Our flavor choices tend to run a pretty wide gamut, but we always seem to come back to roasted red pepper. When I decide to make up a batch it's generally gone in under ten minutes.
We can be such gluttons sometimes (please don't judge me!)
I've been slowly tweaking the recipe and my latest addition, a combination of smoked paprika and cayenne pepper, really makes the flavor stand out far above anything you'll find at the supermarket. It's absolutely addictive and comes together quickly (which is doubly dangerous if you're a glutton like me, I just thought I should warn you.) It's great for last minute company, or can be made a few days in advance for the times you have a mass of hungry people descending on your home. I'll be whipping up a double batch to feed the hungry hoard we have visiting for the party and I bet it's gone not long after it hits the table. This is one dish that never has leftovers.
I would like to thank Mezzetta and House Party for the awesome box of goodies they sent me for the Mix it Up with Mezzetta House Party on Saturday, 27th September. I was able to experiment with ingredients I haven't worked with before and my guests got to go home with some pretty nifty swag. Keep your eyes peeled for my Antipasto recipe, also using Mezzetta ingredients, I'll be posting it soon.
Roasted Red Pepper Hummus
makes 4 servings
15 ounces canned garbanzo beans, no salt added
1 cup Mezzetta roasted red peppers or roast your own pepper (see notes)
3 tablespoons lemon juice, fresh
2 tablespoons tahini
1 clove garlic, minced
½ teaspoon sea salt
¼ teaspoon cumin, ground
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika, ground
1 teaspoon parsley, dried
2 tablespoons olive oil
- Drain and rinse garbanzo beans, be sure to remove any skins that remain attached.
- In a food processor or blender combine the garbanzo beans, red peppers, lemon juice, tahini, garlic, sea salt, cumin, cayenne pepper, and smoked paprika. Pulse or blend until smooth.
- Optional: top with additional red peppers, dried parsley, and olive oil. If using olive oil you'll want to add it just before serving since olive oil turns cloudy and hardens when refrigerated.
- Serve with pita chips, flat bread, or an assortment of fresh veggies.
If you don't want to used jarred roasted red peppers you can roast your own. Substitute 1 whole red bell pepper (peeled and chopped) for the cup of Mezzetta roasted red peppers.
In an effort to be open with my readers I want to let you know that House Party and Mezzetta have provided me with free or discounted products that I've used to create this recipe. As always, all opinions are my own.