Roasted Red Pepper Hummus – AKA: Why, Yes, of Course I’d Like to Add More Calories to Veggies

---

This is hummus.  It’s only a little flashy, but it sure is tasty.  Most people use it as a dip for dunking vegetables or pita, but I also really love to use it as a spread for meaty sandwiches and wraps instead of the usual mayonnaise and mustard.  It’s quite versatile and it’s one heckova lot healthier than some processed cheese dip.

This is part of an overall recipe that is very Greek/Eastern Mediterranean influenced, with links found here:

Cast Iron Grilled Chicken Kebabs

Tzatziki

Tabbouleh

---

(Serving Size:  A Small to Medium Get Together…or a week’s worth of veggie dip for Me)

• 2 – 15 oz cans of Chickpeas, drained
• ½ cup Tahini
• 1 Large Roasted Red Pepper
• 5 Cloves Garlic, roasted and whole
• 3 Tbsp Extra Virgin Olive Oil (more to garnish)
• 1 ½ tsp Smoked Paprika (more to garnish)
• 1 ½ tsp Coriander
• 3 Tbsp Lemon Juice
• 1 tsp Sea Salt
• ½ tsp Chili Oil (optional)
• 1 Cup Cold Water (reserve)
• Flat Leaf Parsley (garnish)

---

Let’s just get into this one.

1.) We’re going for a roasted flavor profile here, so let’s start roasting.  Preheat a stainless steel pan with neutral oil on medium/high.  Once heated, place your garlic cloves inside and brown all sides until…brown, approximately a few minutes.  Then once done, do the same with your already roasted red pepper to give it extra charred flavor.

2.) Now, let’s measure the rest of the ingredients.  Get your blender or food processor out and pour in your chickpeas and tahini.  Prep the pepper a bit by cutting into smaller strips and drop ‘em in along with your whole garlic. Finally, add the spices, lemon juice, olive oil, and if you’re feeling dangerous, that optional chili oil.  Fire up your mixer and let blend for about 10 seconds to see where you’re at.  After this, start mixing in bursts and add small amounts of cold water in between bursts to figure out the consistency that works best for you.  Cold water is key here.

3.)  Once blended, pour it on into a serving bowl and keep refrigerated for at least one hour, but the more the merrier.  Once you are ready to serve, take it out, garnish with extra olive oil, paprika and a bit of roughly cut up flat leaf parsley, and really wow your friends, or your cat, or your plant babies or whatever floats your boat.