Not only is making your own hummus cheaper, it is SO easy to make. I roasted some bright red bell peppers in the oven, then threw this all together in my food processor and voila! Homemade hummus.
Roasted Red Bell Pepper Hummus
1 large red bell pepper, roasted
1/4 cup extra virgin olive oil
1-2 cloves garlic
1/4 teaspoon onion powder
1/4 teaspoon black pepper
large pinch salt
1/8 cup roasted sesame tahini
1 can chickpeas, drained
1 cup pine nuts, toasted
Remove top and seeds from pepper, leave whole. Roast bell pepper on stove top or oven. I normally roast in oven, at 450, until pepper is evenly charred all the way around. Remove bell pepper and place in a large bowl. Cover with foil and let steam inside bowl for 5-10 minutes. Remove charred skin and place in food processor.
While pepper is roasting, toast the pine nuts in a small skillet. Be very careful, because they burn quickly. Once fragrant, remove from skillet and place in food processor.
Blend pine nuts, roasted red bell pepper and all the above ingredients in a food processor or blender until hummus is smooth and velvety.
In other news:
If you missed my Lemon Pine Nut Hummus recipe, click here.
This week my BBQ chicken pizza with balsamic onions and my homemade barbecue sauce are featured on the National Foundation for Celiac Awareness: gluten-free recipes of the week.
Last week I did a guest post over at The Whole Gang for her series called: 30 days to a Food Revolution. Check out my guest post here.
Tomorrow starts a series on Austin gluten-free bloggers. I asked them to tell me their gluten-free story. I can’t wait to share them with you.
This post is linked to Slightly Indulgent Tuesdays.