roasted pepper hummus

Some of my favorite recipes, whether it’s an easy entree, delicious appetizer, or fabulous cocktail, oftentimes are the ones that I come up with on a whim. A dash of this, a pinch of that – no real measurements, just adding based on what I have in the fridge and stocked in the pantry. This is one of those recipes.

I was making a dish not long ago that contained lots of bell peppers {in this case, gorgeous yellow ones} and rather than letting the scraps from where I trimmed the stems off go to waste, I decided to save them for later use. I hadn’t yet figured out what I wanted to prepare with them, but I knew that inspiration would strike. And sure enough, it did! I think I may have been driving home, or cleaning, or something else totally unrelated to cooking, but the thought popped in my mind – hummus! I ADORE hummus {see here and here, for example}. We were entertaining later on that weekend, and I knew that this would be the perfect dish to set out before the main course.

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And I’ll be honest, I’m going to humble brag because this dish turned out amazing. Roasting peppers brings out their natural sweetness and, if you choose to leave the skins on afterward, you’re treated with a slightly smoky flavor as well. We’re pairing the roasted peppers with lemon juice for a bright, tart pop. Chili powder helps highlight the roasted, charred flavor. Add garlic well….you always need garlic, in my opinion.

I could see the peppers easily being swapped out for other vegetables, too! Whatever you have on hand from an earlier dish, give it a whirl. Like I said, the best recipes are often the ones that come from nothing.

~~~

Roasted Pepper Hummus

Gorgeously colored and packed full of flavor, you’ll instantly be hooked with your first dip! 

Ingredients:

3 bell peppers, cut into thick rings

1 can of great northern beans, drained and rinsed

1 clove fresh garlic, finely minced

2-4 tsp. of freshly squeezed lemon juice

dashes {to taste} of chili powder

olive oil, to taste

salt and pepper, to taste

To Prepare:

Preheat oven t0 450 degrees.

Line a sheet pan with foil, and place atop it a baking rack. Spray liberally with nonstick cooking spray, and set aside.

Cut peppers into large rings {if you prefer to remove the skin before processing, simply cut the peppers into quarters}. Place, flesh side up, on the baking rack. Sprinkle with salt and pepper, and drizzle with olive oil.

Bake for at 20 minutes, then under the ‘broil’ setting for an additional 10. Be sure to keep an eye on them! – you don’t want them to scorch too much, you’re just looking for a good, crisp outer layer. Remove from oven and set aside to cool.

If removing the skin from the peppers, do so now.

Into the bowl of your food processor, add in the roasted peppers, beans, clove of garlic, lemon juice, and chili powder. Process until very smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl, and season with salt and pepper. Give it one final process to incorporate.

Dish into serving bowls and serve with your favorite dippers! We love toasted pita bread, carrot and celery sticks, and pretzels.

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To store: cover and keep in the refrigerator. Dip will last up to a week. 

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4 thoughts on “roasted pepper hummus

  1. Pingback: superbowl snacks! | kitchen konfidential

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