It’s officially summer here in Edmonton which means sunny days spent on the patio, visiting friends, and just enjoying all that summer has to offer. One of my go-to appetizer dishes in the summer when friends or over or one that I bring with me to a party is a good old hummus dip.
When I first moved to Edmonton, there was a hummus dip that I always got from the Strathcona Farmer’s Market. It was half regular hummus and half roasted red pepper hummus in the same container. I loved it and used to buy it all the time to have with my pitas, bagels, and pretty much anything I could dip or spread it on. A few weeks ago, I opened the pantry and saw a jar of roasted red peppers sitting there. It dawned on me that although I often make our go-to hummus (and blogged it), I had yet to make my own roasted red pepper hummus.
There aren’t too many ingredients needed to make roasted red pepper hummus so I quickly gathered what I needed from our pantry. To blend all the ingredients together, I threw all the items into the Vitamix.
Ingredients
- 1 can of chick peas drained and rinsed
- 1/4 cup of tahini (tahini paste)
- Juice of 1 lemon & its zest
- 2 cloves of garlic
- 2 tbsp of olive oil
- 1 large roasted red pepper
- sea salt to taste
- freshly ground pepper to taste
kitchen equipment needed: food processor or blender, strainer
Directions
- Drain and rinse a can of chickpeas and then place the chickpeas into the food processor or blender.
- Zest the lemon. Then juice.
- Add all ingredients into the food processor or blender.
- Puree until it is smooth. It should look creamy.
- Add more olive oil, salt & pepper as needed.
