Red Pepper Hummus

Here's another of the recipes I promised you. Are you a hummus lover? 

(You know, one of these days, I am going to learn how to take a better photo.  This photo does NO justice to my beautiful red pepper hummus - trust me! I even served it in one of my cute fish bowls!)

I love dips. I love dunking. I love snacking. I love appetizers. I love to eat snacks between meals. I also love hummus. Here is a red pepper version. If you have never made hummus at home, I totally encourage you to give it a try! Easy and better than store bought. Cheaper, too!

I am from the metro Detroit area, so I have eaten lots of excellent Middle Eastern food in my life. I just love it. If you happen to be in Detroit, you MUST eat at Steve’s Back Room on the east side - world’s best hummus. I don’t know how they do it. Olive oil, I’m guessing. There’s also a great place in Old Town in Chicago called Old Jerusalem.  I once (or twice) ate the BEST Chicken Shawarma of my life there. The pastries are excellent too! Off the top of my head I can recall great Middle Eastern meals in Washington DC and Ypsilanti also….. I choose it whenever I can. Unfortunately for me, no Middle Eastern restaurants close to where I currently live, so I gotta make my hummus at home. Gladly!

Here’s what you need:

2 large cloves garlic

15 ounce can garbanzo beans (chickpeas), drained and rinsed

1/3 C tahini

1/3 C lemon juice

½ C roasted red peppers from jar, drained and chopped

Here’s what you do:

Using a food processor, set it on high and drop the garlic cloves in while the blade is going. This is a perfect way to mince garlic. Add the remaining ingredients and blend well, scraping down the sides of the bowl. Thin with water if you want it a little thinner. Serve with veggies, chips or these excellent spicy pita triangles.