My husband and I are on this “let’s eat light” kick, which really means “let’s eat whatever we can find that’s ready-to-eat”. We split a cheese log the night before but ran out of crackers—slices of pepperoni and M&Ms soon followed. A few nights before it was pork rinds with greek yogurt and blueberries. Tonight, he’s waiting patiently for his man-sized frozen meatloaf dinner to cook.
Roasted Red Pepper Hummus
- 4 cups cooked garbanzo beans or chick peas
- 4 or 5 cloves garlic minced
- 1/2 cup tahini
- juice of 1 lemon
- 2 large red bell peppers
- 2 tablespoons extra virgin olive oil
- reserved bean liquid
- 1 teaspoon salt
- Roast peppers under broiler set on high. Turn several times until all sides are charred. Remove from oven; place in a brown paper bag and fold down top. Let rest for about 10 minutes. Remove peppers from bag (peppers will be hot) and remove the charred skin. Slice peppers into halves and remove seeds.
- Add beans, garlic, tahini, lemon juice, peppers, salt, and olive oil in a food processor or blender and blend until smooth. Thin hummus by adding reserved bean liquid, or water, 2 tablespoons at a time, and blend until desired consistency is reached. Adjust salt as needed.