Summer Dips- Part 2: Roasted Red Pepper Hummus

Hummus- Healthy, tasty, and Easy

Hummus- The Arabic word for Chickpea, has become synonymous with BBQ's, parties, and Falafels galore. However you eat it, it has become a staple in today's gourmet world. As versatile as it is, it can be dipped, dolloped or spread on just about anything. Keep a couple of cans of chickpeas in you cupboard for a last-minute treat.

What you'll need:

2-3 Cans of Chickpeas

2 Lemons

1 Jar of Tahini- Sesame Paste that can be found in any supermarket

1 jar/can of Roasted Red Peppers

Extra Virgin Olive Oil

5 Cloves of Garlic

Salt and Pepper to taste

Chilli Powder

Fresh Parsley

Variations:

1 Onion, diced

1 Fresh Chili

Pitted Olives

Add drained Chickpeas into a blender or food processor, reserving some of the liquid. Add about 4-5 Roasted Red Peppers. (For original Hummus, skip the Roasted Red Peppers).

Add the juice of the fresh lemons, garlic cloves, 2 spoons of Tahini, fresh parsley, chilli powder to taste, Salt and Pepper to taste. Add extras if you desire, be daring, add anything you like, I'm sure it will taste good.

Pulse on low until everything is coarsely emulsified. Slowly drizze in about 2-3 spoons of Olive Oil, and some of the chick pea juice until desired consistency. If you like it thick, just add a little bit (about a few tablespoons) of the chickpea juice.

Serve with Pita triangles, any type of flatbread, crackers, chips, veggies, etc.

If you'd like to roast your own red peppers, it's simple:

Place washed whole peppers on a grill or directly on your stove element. You can also throw them in the oven but this make take some time.

Once your peppers are completely charred, and I mean black (don't be scared this is how it should be) take them off the grill and wrap them in plastic saran wrap. Roll it in the wrap to cover, and twist the ends of the wrap like a candy. It should bubble up and look puffy, this is normal.

Allow to sit for about 10 minutes to cool. This will allow the pepper's skin to separate from the flesh from the steam.

Once cooled, remove the plastic wrap and discard. Run the peppers under cold water and the skins should peel right off. There you go, fresh roasted peppers. Discard the pit and seeds and use as needed. These can be frozen in ziploc bags forever.

Enjoy!