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