The Recipes

Roasted Red Pepper Hummus

I recently explained to a friend that there are certain things that I am not allowed to eat alone, namely the spinach dip I make.  Left to my own devices, I will sit on my couch with the entire pan (think large enough to bring to a party) and devour the entire thing.  My love of all things in the dip family knows no bounds.  Hummus definitely falls into that category, especially slightly warm.

Don't leave me alone with this entire container.  I'm warning you.

Roasted Red Pepper Hummus


- 1 red bell pepper
- 1 14.5-oz. can of chickpeas, rinsed and drained
- 2 cloves of garlic, roughly chopped
- 1/2 lemon, juiced
- 2 T. tahini paste
- salt
- pepper
- olive oil

Preheat the oven to 375 degrees.  Put the bell pepper in the oven and leave the door cracked to allow steam to escape.  Turn the pepper as each side starts to blister and turn black.  Remove the pepper and place it in a bowl and cover it with plastic wrap.

Once the pepper is cool, remove the stem and seeds and peel the skin from the pepper.  Roughly chop it and put it in a food processor.  Add the chickpeas, lemon juice, garlic, and tahini.  Season with salt and pepper and puree until smooth.  Slowly drizzle in olive oil with the food processor on until you reach the consistency you want.

Serve the hummus with pita bread and other vegetables for dipping.