One of my favourite dips is hummus, which is easy enough to make, but one version that I like to buy is roasted red pepper hummus. I’ve never bothered making it, since it always seemed like a bit of a hassle, what with roasting the peppers and all. Turns out it’s not a huge deal and took about 15 minutes from putting the peppers into the oven to enjoying the dip out on the deck. And that’s a good thing, since after spending a long grueling day relaxing on the beach, I didn’t want to be slaving away over my Beauty Detox assignment.
Unfortunately I somehow managed to miss applying sunscreen to a huge spot on my leg and I’m afraid that my burn looks nearly as red as the roasted red peppers I used in this recipe! OUCH! Along with the awesome bruising I got last weekend after wiping out on my bike, I’m definitely in fine shape 🙁
Oh well, at least my dip turned out great!
Roasted Red Pepper and Garlic Hummus – See Kimberly Snyder’s Mellow Yellow Squash Dip HERE
(Yield: Approx. 2.5 cups)
- 1 red bell pepper
- 2 cups canned chickpeas, drained and rinsed
- 3 tbs olive oil
- 1 lemon
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp sea salt
Directions: Remove seeds and cut red pepper into large sections. Place peel-side up on a foil-lined baking sheet. Broil in oven for 7-10 minutes, until blackened. Remove from oven and seal in a Ziploc bag to steam.
Meanwhile prepare hummus by mixing chickpeas, oil, juice of one lemon, tahini, and garlic in a food processor. Once smooth, add salt and spices and process further. After allowing the peppers to steam for a few minutes, you will be able to peel the skins right off. Add the peeled peppers to the food processor and process until smooth. Serve with crudités and enjoy! Seal in an airtight container and store hummus in the fridge for 3 to 5 days.
Find all my previous Beauty Detox assignment recipes and check out some other Beauty Detox bloggers HERE!