Hummus Hummus Hummus! No matter how it comes, I love it!
Here is yet another hummus recipe for this modest blog.
Once Roasted The Skin should just peel away from the pepper
Gyspy Boots Trail |
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Prep Time
5 minutes |
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Cook Time
25 minutes |
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Ingredients
- 1 can chick peas, drained and rinsed
- 1 medium red pepper, cut into thirds
- 4-5 tbsp olive oil
- 1 tbsp lemon juice
- 3 tsp garlic, minced
- salt and pepper to taste
directions
- Preheat oven to 450'F
- Place pepper pieces on baking sheet or pan, cut side down and roast at 450'F for 25 minutes
- Peppers are roasted when skin has begun to char and peel away from the meat of the pepper
- Peel skin off of peppers, you may want to let them sit for a minute and cool
- Once roasted and peeled, add pepper pieces to your food processor along with chickpeas, olive oil, lemon juice, garlic, salt, and pepper
- Start by pulsing to mix ingredients and then blend on medium speed until mixture becomes smooth and all ingredients are incorporated
- Serve with homemade Sweet Potato and Sage Crackers
Notes
- If hummus is too thick for you liking add more oil or small amounts of the juice left from the canned chick peas
- Keep hummus in a sealed container in the fridge it can last for 10 or more days