Hummus: Spicy Roasted Red Pepper

It’s funny how food-bloggers think alike.

Besides always thinking of food, I often see a lot of bloggers (myself included) post similar recipes or recipes using similar ingredients. It’s like we share the same brain or something. It’s weird.

For example; this week Jessica posted this roasted red pepper savory snack bread (that would completely rock with this hummus slathered all over it) and Lauren posted this insanely flavor-packed looking roasted red pepper pasta dish (that I WILL be making soon!)… both recipes are mouth-watering to the max and now I’m sharing with you a spicy twist on roasted red pepper hummus. Roasted red pepper overload? Or could it be roasted red pepper month and no body’s told me?

Here’s the deets: this hummus is spicy and it’s striking.

Wash up two medium red bell peppers and a tiny Serrano chile and slap them on a foil lined baking sheet.

Pop them into a 425 degree oven to blister the skin. Turn the peppers every 5 minutes or so.

Because the Serrano is smaller it won’t take nearly as long to roast. So around 10 minutes is all it needs, then I pop mine in a little snack bag {or use a tiny bowl with some plastic wrap} and let it bathe in all that steam.

The red peppers take about 30 minutes to roast.

Once they have a good blistered char on them, pop them into a bowl or paper bag or plastic bag and let those too bathe in the steam for about 15 minutes.

I knew I wanted to make some form of pita chips, but I’ve always had issues with the corner breaking off in the dip/salsa because it was much thinner than the outside crust. Ya dig? Well if you can find pocket-less pita bread your prayers will have been answered. These are a uniform thickness, so when toasting them up in they stay thick and dip-able! Love these little breads! Now let’s jazz them up a tad.

I add a little olive oil into a measuring cup.

Add in the garlic powder, basil and black pepper.

Stir and brush on both sides of the whole wheat pita bread, repeat.

With a pizza cutter cut each pita into 8 wedges.

Working in batches, place on a sheet pan and bake in a 400 degree oven for 5-6 minutes, flip and repeat for 5 to six minutes more. If you are NOT using the pocket-less pitas then the bake time could change a bit. And I don’t want to be held responsible for you chard pita toast so watch them carefully mmm k?

Then drain and rinse the garbanzo beans.

Next roughly chop up two cloves of garlic and add them along with the drained chick peas to a large food processor.

Then juice a lemon and add in 1/3 cup of lemon juice.

Next, measure a third cup of tahini and add that in as well.

Then turn that baby on and let the blades to all the work. Only be sure to put the top on first.

Now it should have been at least 20 minutes and the peppers should be cool enough to handle. Gently peel the charred skin from both peppers.

Next, make a slit down the pepper and remove all the seeds and the stem.

Then give them a rough chop. Do the same process with the Serrano chile. If you don’t want a especially spicy hummus then simply use half of the chile.

Next, throw the peppers in to the bowl and a teaspoon of kosher salt then turn.it.on.

I usually walk away for a few simply so it has time to get all smooth.

Wrap it up and let it the flavors mingle in the fridge or serve. Simply be warned this is some spicy stuff and slightly addicting.

Don’t forget to serve this with this hummus with those crispy whole wheat basil pita toasts! The basil with the red pepper is savory!

• You can serve it as a dip with cut veggies or toasted pita or naan shards.
• Use it as a base for a 7-layer hummus dip.
• As a spread on sandwiches, burgers or in wraps.
• Add it to salads or grain bowls when you want a touch of creaminess.
• Mix into salad dressings.

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