I have had a lot of requests for my Hummus Recipe so today I made some Roasted Red Pepper Hummus and thought it a perfect time to post the recipe.
My Introduction to Hummus began about 3 years ago, I had gone down to one of our newly acquired schools right outside of Baltimore to help provide culinary support and training in our Flik approach to healthy eating. Being trained as a classic Italian Chef, I had never had a reason or desire to make Hummus, but that changed that day. I was asked to make hummus for the salad bar, and not having access to a computer to look it up I had to reluctantly tell my District Manager (quietly), that I had never made Hummus and didn’t know how. It’s easy he said, quickly telling me the ingredients but not the quantities….so should I say trial and error…
Well think I got lucky, or maybe its just my uncanny knack for making things tasty (he says modestly). Truth be told when I make foods I never have had before or think I don’t like I make it per the recipe then make adjustments until it tastes good to me and I would eat it. So far that has worked well for me.
So I took his list of ingredients and began the process. It tasted pretty good….who knew?
We were on spring break so when I got back to the Mount I made Hummus…I had forgotten to order Lemons….yikes……hey I had lemon pepper……wow…it came out even better (when I told my DM he said , oh no you have to use fresh lemon juice) I was making hummus everyday so I think my version worked.
When I was in Wegman’s that weekend picking up some cheese and olives for lunch, I saw Hummus……different types of hummus……oh my ……who knew?
So I started adding different things to my hummus, even making my own version of Baba Ganoush.
1 16 oz can of chic peas (garbanzo beans)
1/4 cup of Roasted Red Peppers
2 teaspoon lemon pepper (more if you like it a little spicier)
2 tablespoons tahini
2 cloves garlic, crushed
1 Teaspoon Extra Virgin Olive Oil to drizzle
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor.
If the mixture appears to thick you can either add juice from the roasted peppers or from the chic peas
Blend for 3-5 minutes on low until thoroughly mixed and smooth. You may salt to taste if necessary but by using lemon pepper it shouldn’t need any.
Serve this with toasted pita chips and drizzle a little Olive Oil on top of the hummus.