Roasted Red Pepper Hummus

Remember Bacon Night? (I know, I know, I haven’t even posted all the recipes yet…bad blogger!)

Apparently bacon night caused everyone’s arteries to harden and blood pressure to rise, because many of the bacon night guests are now on strict diets…oops.

So when we had Archer Night (these happen kinda frequently) it was hummus and veggies (and also pitas – so delicious!) for us!  Can I be perfectly honest with you?  Hummus went over just as well as any queso (or bacony goodness) I’ve ever made!

Recipe Notes:

*Of course you can use jarred roasted red peppers but why?  It is easy to roast your own and the taste of freshly roasted red peppers is unparalleled.

*If you prefer or have access to tahini, add it as desired

*The bell peppers add a lot of liquid to this hummus.  If using jarred roasted red peppers, additional olive oil may be necessary.

Roasted Red Pepper Hummus

An Amy’s Cooking Adventures Original Recipe

2 red bell peppers

2 (15 oz) cans chickpeas, drained & rinsed

2 tbsp fresh chives

½ tsp garlic powder

1 tbsp lemon juice

2 ½ tsp extra virgin olive oil

1 tsp salt (more or less to taste)

Pinch of red pepper flakes (optional)

Place the red bell peppers on a baking sheet under the broiler in the oven.  Cook until the peppers are blackened on all sides, rotating as necessary.  Remove from the oven and tent lightly with foil for 30 minutes.  Then, peel the blackened skin off the peppers and remove the stems and seeds; discard. 

Place the roasted red peppers, chickpeas, and chives into a food processor.  Pulse until the ingredients are broken up into uniform pieces.

Add the remaining ingredients and pulse until smooth.  Add more olive oil to thin, as desired.

Serve with pitas, tortilla chips, or vegetables, such as carrots, bell peppers, or celery.

Makes about 3 cups of hummus