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Get your dip on with this delicious and spicy roasted red pepper hummus!
Preheat your oven to 425ºF. On a foil-lined sheet pan, place washed peppers and roast until charred and the skin is blistered. The serrano chile should only take about 10 minutes and the bell peppers about 30 minutes total. Rotate the peppers every 5 minutes to evenly char and blister the skin. Remove the peppers and place in a paper bag or a bowl covered with plastic wrap (or a plastic bag will work too) and let the steam work on the skin, making it easy to peel. Let the pepper sit for 20-30 minutes or until cool enough handle. Remove the seeds of the peppers and chile and roughly chop. Note: for a less spicy hummus, use half of the chile.
In the bowl of a large food processor, add the garbanzo beans, garlic, tahini and lemon juice. Turn on the processor until the ingredients are combined and it resembles a thick paste. Add in the peppers, serrano chile and kosher salt. Blend until smooth.
Cover and refrigerate until ready to use. I like to serve mine with homemade basil pita toasts (see my recipe box).
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!