Fire-Roasted Red Pepper Hummus

I’ve been eating a lot of junk… I mean A LOT of junk. Primarily chips and beer, a little wine and  some ice cream cake left over from AJ’s Birthday. We also finally cashed in our Julien’s Bakery gift certificate. They are a lovely french style bakery located in the Hydrostone, dangerously close to me. We picked up the chewiest white bread and some delicious black sesame seed bagels. They make so many nice breads and cookies, custards and pies and even dog biscuits. They have wonderful lattes and sandwiches I’ve heard and also sell handmade chocolates…

…..oh wait we are talking about hummus.. focus.. yes I’ve been eating so much junk I’ve become a snack machine so I needed something really delicious and honest to goodness healthy to sub in for my fierce snacking. This dip is extremely satisfying for being low calorie. It covers the gamut of sweet, spicy, smokey and hearty.

Fire-Roasted Red Pepper Hummus

  • 1 can of chickpeas, rinsed and drained
  • 1 tbsp tahini
  • 1 BBQ roasted red pepper peeled and seeded(or sub in prepared ones)
  • 1/2 juice of a lemon
  • hot sauce to taste, I used about 5 dashes it’s more to add flavor then to make spicy
  • 1 clove of garlic, diced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tbsp BBQ spice rub ( I used one that had a beer flavor and was more sweet and smokey then spicy, just make sure it’s not full of salt)
  • salt and pepper to taste
If you have never roasted peppers before it’s super easy and you will fall in love with the flavor they add. Roasting red peppers is pretty standard but once you get into roasting jalepenos and serranos you won’t look at dips and sauces the same way again. If you do not have a BBQ I have definitely done it on my electric burner but I don’t really suggest it as a method. The pepper skin gives off a strong smell and it takes way longer, luckily the safest and easiest way is to just buy them prepared in a  jar usually near the olives capers and sundried tomatoes.
If you are going to roast them on your own heat up the BBQ and wash the outside of the peppers making sure there are no signs of stickers. When packs of peppers are on sale it’s a good idea to do them all up at once and freeze them or store them in the fridge up to 2-3 days. Place on peppers on a hot grill turning every 2-3 minutes until they start to flatten out and get blackened on all sides. If they start to tear it’s ok it just means they are cooked well and time for a water bath. Before removing the peppers form the grill prepare a metal or stone bowl with 1/2 tray of ice cubes and about 1 litre of water. Submerge the peppers in ice water and let sit for about 30 seconds to a minute before gently removing the seeds and skin completely, pat dry and get ready to make hummus or store for later.
Make the hummus, this is easy.
Prepare all the ingredients and dump all of it in a food processor. Blend until smooth, taste to check for seasoning and chill for about 1 hour to let the flavors develop before eating. I know I said I would eat healthy so I would suggest pita and veggies for dipping or either as a mayo substitute on wraps and sandwiches but this dip is so hearty it would be awesome with organic blue corn chips and a beer.

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