Something that I've really come to enjoy the past few years that I wasn't really exposed to as a child is hummus. Somehow, I've managed to never attempt making it, even though hummus is actually quite simple. I decided to make a roasted red pepper one since that is the first hummus I ever had. Of course there are a hundred
Roasted Red Pepper Hummus
2 red bell peppers
2 cloves garlic
1 15-ounce can chick peas
2 tablespoons lemon juice
Salt and pepper to taste
Preheat the oven to 400 degrees. Place the bell peppers on a foil-lined baking sheets and roast about 20 minutes, turning every few minutes. During last 3 minutes of cooking, toss garlic cloves on sheet to lightly roast. Remove from oven and let cool. Remove stem and seeds from bell pepper and place in food processor with garlic; pulse. Add in chick peas and pulse until smooth. Add lemon juice and olive oil as needed (about 1/4 cup) and season with salt and pepper. Pulse until smooth. I served this with warm sliced pita, carrot sticks, sliced cucumbers and cherry tomatoes.
My friend Karen was visiting so I made her my test subject. She approved!