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Roasted Red Pepper Hummus

Posted by jamescollier on May 07, 2008

Before I moved to Fresno, I thought that hummus was the plant matter that grew on the sides of wet rocks. No, really. Who would want to eat that?

Fortunately, I was corrected, and have since tried many different varieties. Obviously, different ingredients provide different flavors, but among Fresno’s mix of cultures it’s not hard to find different ways of making it—Armenians make it different than Greeks, for example.

That said, I wanted to learn how to make it, and was surprised at how easy it is. I can whip this together in a total of five minutes—10 included toasting the pita.

Ingredients

1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
2/3 cup roasted red peppers (these are easy to make, but can also be bought in a jar)
1 ½ tbsps. tahini (I had to look around, but found it at a local Armenian market)
1 ½ tbsps. lime juice
1 clove garlic
½ tsp. cumin
½ tsp. salt
½ tsp. freshly-ground black pepper
¼ tsp. cayenne pepper (adjust this to taste)

Instructions

I like hummus very smooth, so I literally throw everything into a food processor until it’s well-mixed and the chickpeas are smooth.

Serve the hummus with pita, chips, crackers, toast or whatever you like (I’ll eat it with a spoon). Pita chips are also very easy to make: cut the pita or pocket bread into triangles, place them on a baking sheet, sprinkle a little olive oil over them, season with salt and pepper and bake until crispy. Or, for more flavor, just brush on a favorite vinaigrette.

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