The weather in Ohio has been unseasonably warm the past week. The sun is shining. People are out walking and running around our neighborhood. You really can’t tell it’s January. I could get used to this. All the sunshine makes me excited for summertime, even if it is five months away.
During the summer my parents spend a lot of time up at their cottage on Lake Erie. It’s so much fun, especially since we have a lot of extended nearby. My aunt Molly often stops in and she seems to frequently bring some sort of hummus with her. So, when I found a can of garbanzo beans and canned roasted red peppers, I decided to make this hummus in honor of her, dreaming of the endless days of summer. It’s a flavorful, delicious and healthy dip for vegetables and baked pita chips and it would also be very tasty as a condiment on a wrap or sandwich.
I found this recipe while surfing the web and it calls for tahini, or sesame paste. I was all set to buy it at the grocery store until I saw it sitting on the shelves with a hefty price tag of $11. I quickly decided this would be a tahini-less recipe. And the hummus was still glorious.
Roasted Red Pepper Hummus
Yield: About 2 cups
- 1 can garbanzo beans, drained and rinsed
- 1 red bell pepper, roasted, peeled, and seeded (I used a jarred version I already had on hand)
- 1 tablespoon chopped red onion
- 1 clove of garlic, minced or pressed
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon honey
- 1 teaspoon sriracha sauce
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
Place all the ingredients in a blender and puree until smooth. Stop and scrape down the sides as necessary. Serve with vegetables and/or baked pita chips. Store in a covered container in the fridge for up to a week.
Source: Slightly adapted from Pinch My Salt