I can’t recall exactly the first time I experienced hummus, but I do remember my life changed a little bit after that moment. It was just so good.
Hummus is a typical Middle Eastern dip, usually served with fresh or toasted pita bread making for a great snack or appetizer. It’s made from mashed up garbanzo beans aka chick peas, olive oil, tahini (a sesame paste) and can take on the flavor of anything from garlic to roasted red pepper to lemon, really the possibilities are endless.
Hummus has become all the rage here in America in the past ten years despite being around for thousands of years. Hummus is no longer just a dip for pitas, but also is used as a sandwich or wrap spread, a dipper for veggies and even a replacement for eggs as a binder when making chicken or turkey burgers. It’s full of protein and fiber making it good for any time of the day.
My roommates and I last year would go through tubs of this stuff weekly, we had a giant pretzel jar and every time we were in the kitchen somehow the pretzel jar made its way off the top of the fridge and the hummus was open on the counter.
This summer I decided to try making my own hummus, because well, homemade anything is really quite better than store bought, although store bought hummus is pretty darn addicting.
Roasted Garlic and Red Pepper Hummus
- 2 cans chickpeas
- 1/4 cup olive oil
- 1/4 cup water
- 1/8 cup lemon juice
- 1/2 bulb of garlic, roasted (break apart the bulb, but leave the skins on the cloves. drizzle with olive oil, then cover in foil – make a pouch around them. start in a cold oven set to 300 and roast for 30 minutes. take out and let cool before handling with your fingers)
- 2 jarred roasted red peppers
- salt to taste
- Throw it all in the food processor and process for 2-3 minutes until creamy.
By Melissa Lembo