This past week has been crazier than the typical Thanksgiving Holiday week.  You see, my immediate family is spread throughout 3 different states and it is nearly impossible for all of us to get together for a typical Thanksgiving meal.  However, last Wednesday , my Grandmother who would have been 94 years old in December, passed away.  And after 4 years, we all were together once again.

Since my Grandmother lived just a short drive from ‘The Farm’, we had several family members staying with us.   When hosting any occasion, we try our best to make each person feel comfortable and welcome.  Pretty easy for immediate family, typically.  However, my brother has chosen a vegan lifestyle which made things a little more interesting in our household.  In order to accommodate his dietary needs, I did my best to come up with something that he could eat after a long trip to Ohio.

roasted red pepper hummus
Roasted Red Pepper Hummus with Pita Chips

We live in a rural community, with limited options for ‘All Natural’, ‘Organic’ and ‘Vegan Friendly’ food choices.  I knew that he would be able to shop for some food items upon arrival, but as his little sister, I wanted to provide him with SOMETHING he could eat.  That is how I came up with the Roasted Red Pepper Hummus.  Although this is a recipe that is vegan approved, you certainly don’t have to be vegan to enjoy it!  I even got my Mother to try it – and of course, she liked it!

Roast Red Pepper Hummuswith a little Kick!

1 16 oz. can chick peas (garbanzo beans)

Juice from 1 fresh medium-sized lemon

1 clove of garlic (only use fresh garlic)

1 small/medium fresh red pepper, roasted (3 Tablespoons canned/jarred)

2 Tbsp sesame tahini

1 tsp. ground cumin

1 pinch cayenne pepper

1 teaspoon olive oil

water as needed (1-2 tablespoons)

 

Directions:

If you choose to use fresh red pepper – Cut it in halves or quarters, remove seeds and inside membranes. Place skin side up on a foil-lined baking sheet. Place in oven under pre-heated broiler until skin blisters (about 2-5 minutes, depending on how close to the broiler they are placed, etc – you will need to keep an eye on them). There will be some charred spots on the skin as it blisters. This is OK – it gives the red peppers that wonderful fresh-roasted flavor. Remove from broiler immediately, let cool for a few minutes in a paper bag, then peel skin off.  OR – you can use freshly canned roasted red pepper from your summer’s garden, or even jarred roasted red pepper.

roasted red pepper hummus
Mixing all the ingredients in the food processor

Drain canned chickpeas in a colander and rinse well with water. There’s no need to remove any of the loose “skins” you may find as you rinse them. They add fiber and will blend away as you prepare the mixture in your food processor.

Juice 1 fresh, medium-sized lemon.

Peel 1 medium to large clove of fresh garlic. Cut into quarters.

roasted red pepper hummus
Mix until smooth – adding olive oil and water to the perfect consistency

Combine roasted pepper strips, strained/rinsed chick peas (garbanzo beans), tahini, lemon juice, garlic clove, ground cumin and pinch (or two depending on taste) cayenne pepper in a food processor. Process on high for 1-2 minutes until the mixture has a smooth, creamy texture. Add the olive oil and water as needed for a smooth, thick, creamy consistency.

Cover and refrigerate – it is best if left overnight for the flavors to blend.

This Hummus spread is perfect as a dip for veggies or as a spread on whole wheat/whole grain toast or bagel.  My brother chose to eat it as a dip with organic, and vegan friendly crackers.  However you choose to eat your Hummus – Enjoy!!!!

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Mary and Jim

Roasted Red Pepper Hummus

Ingredients

  • 1 16 oz. can chick peas garbanzo beans
  • Juice from 1 fresh medium-sized lemon
  • 1 clove of garlic only use fresh garlic
  • 1 small/medium fresh red pepper roasted (3 Tablespoons canned/jarred)
  • 2 Tbsp sesame tahini
  • 1 tsp. ground cumin
  • 1 pinch cayenne pepper
  • 1 teaspoon olive oil
  • water as needed 1-2 tablespoons

Instructions

  1. If you choose to use fresh red pepper - Cut it in halves or quarters, remove seeds and inside membranes. Place skin side up on a foil-lined baking sheet. Place in oven under pre-heated broiler until skin blisters (about 2-5 minutes, depending on how close to the broiler they are placed, etc - you will need to keep an eye on them). There will be some charred spots on the skin as it blisters. This is OK - it gives the red peppers that wonderful fresh-roasted flavor. Remove from broiler immediately, let cool for a few minutes in a paper bag, then peel skin off. OR - you can use freshly canned roasted red pepper from your summer's garden, or even jarred roasted red pepper.
  2. Drain canned chickpeas in a colander and rinse well with water. There's no need to remove any of the loose "skins" you may find as you rinse them. They add fiber and will blend away as you prepare the mixture in your food processor.
  3. Juice 1 fresh, medium-sized lemon.
  4. Peel 1 medium to large clove of fresh garlic. Cut into quarters.
  5. Combine roasted pepper strips, strained/rinsed chick peas (garbanzo beans), tahini, lemon juice, garlic clove, ground cumin and pinch (or two depending on taste) cayenne pepper in a food processor. Process on high for 1-2 minutes until the mixture has a smooth, creamy texture.
  6. Add the olive oil and water as needed for a smooth, thick, creamy consistency.
  7. Cover and refrigerate - it is best if left overnight for the flavors to blend.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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