Red Pepper and Garlic Hummus

Red Pepper and Garlic Hummus

The first time I gave this recipe a try, it was for an engagement get together. Not quite a bridal shower, not quite an engagement party, but filled will people I hardly knew and I was entrusted with the veggie platter. I also found out I was bringing said veggie platter just a few hours before the get together started. So as any normal, frantic, everything-has-to-be-homemade woman would do, I started throwing things in the blender and doing math in my head to double the recipe and figuring out if I had time to wash my hair while chopping three varieties of vegetables at the same time. Sound familiar? This hummus, a variation of Daphne Oz's cumin and coriander hummus from her cookbook Relish, came together so quickly it was fantastic. It wasn't until I tasted the batch, and the unmistakable choking, spicy, flavour of way too much raw garlic that I realized the math I did in my head was quite wrong, and there was enough garlic for about three batches of hummus and a side of garlic fries.

I did some other creative spicing to try to mask the insane garlic-y flavour, but it was not the most popular appetizer of the party. However, if there were any vampires lurking, I'm quite sure we were all safe.

For this recipe, you'll need:

  • 2 15 ounce cans chickpeas, drained and rinsed
  • 4 medium garlic cloves, peeled
  • 2 tablespoons tahini
  • 1 red bell pepper, chopped
  • 1 1/2 to 2 1/2 tablespoons fresh lemon juice
  • 3/4 to 1 cup olive oil
  • 1/2 teaspoon paprika
  • sea salt and ground pepper to taste

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  1. Combine the chickpeas, garlic, tahini, red pepper and lemon in a food processor or blender and blend until smooth.

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2. Turn the processor or blender on and slowly add oil as needed, until the hummus meets your desired consistency. Add paprika, salt and pepper as well.

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3. Serve with a pinch of paprika, salt and pepper on top. Leftovers can be stored for up to a week in the fridge in an airtight container.

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There is something so delicious about the sweet and savoury combination of bell peppers and garlic and tahini. Plus, a healthy dip that encourages eating vegetables and whole grain crackers makes snacking a great idea.

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I like using hummus in place of condiments like mustard, ketchup or dressing as a lower sodium, healthier fat and lower sugar option. With chickpeas being such a neutral flavour, there are loads of options to add other vegetables, herbs and spices to make every batch unique.

What are your favourite additions to a classic hummus recipe?

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