Because regular hummus is just too easy, we’re going to make this one extra special by roasting the peppers. The roasting does so much to infuse the hummus with a rich flavor and is well worth the extra 10 minutes. Eat your heart out, Sabra – mine’s better.
If you’re feeling really adventurous, Garlic Pita Chips are super quick and easy.
- 1 (16 ounce) can chickpeas, drained and rinsed
- 1/4 cup water
- 1 tablespoon olive oil
- 1 medium red bell pepper
- 1 tablespoon tahini
- 1 fresh lime, juiced
- 1 1/2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- To roast the pepper, you can grill over high heat, turning until the skin is black on all sides. You can broil it until the skin is black on all sides. Or you can live dangerously like me and light it up with a culinary torch until the skin is black on all sides. Let cool and then peel the skin off and rinse well. Remove stem, seeds, and cap and cut into 1/2 inch pieces.
- Meanwhile, simmer the chickpeas with water for 5 minutes and drain. Let cool.
- In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth. Serve with chips, crackers, pita bread, or veggies.