Brad’s Spicy Red Pepper Hummus

From: Adapted by Brad from The Joy of Cooking

Food Groups: Citrusy, Spicy, Savory

A delicious, slightly spicy hummus made with roasted garlic and red pepper.

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Ingredients:

1 c. dried chickpeas/garbanzo beans (you can substitute 1 16 oz. can of cooked chickpeas if you don’t have time to soak and simmer)

1 red pepper

2 cloves garlic

3 T. tahini (prepared sesame seed paste)

1/3 c. lemon juice

1 T. Sriracha sauce (Thai hot red pepper sauce – available at most supermarkets in the “ethnic” aisle)

1/2 tsp. cumin

salt and pepper to taste

olive oil for blending

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1. Soak chickpeas overnight in enough water to cover plus one inch.

2. Simmer chickpeas in enough chickpeas to cover for 1 1/2 – 2 hours, until chickpeas are very tender. Drain chickpeas, reserving 1/2 c. of cooking liquid.

3. Preheat oven to 350. Roast one halved, seeded red pepper and 2 cloves of garlic on an aluminum foil-lined pan for about 45 minutes. Leave garlic cloves inside their papery skin to roast — simply cut off one end of the clove so that the tender roasted garlic can be squeezed out of the end when they are ready. Remove from oven and puree together the pepper and garlic with a hand immersion blender or food processor.

4. Add all of the remaining ingredients to a food processor and blend until everything is smooth. Add small amounts of cooking liquid to thin hummus as needed, and add olive oil to make texture smooth. Add extra Sriracha if you like it spicy!

5. Serve with tortilla chips or pita chips. (Quick pita chips: cut pitas into eighths, brush with olive oil, and sprinkle with salt and pepper. Bake in 350 oven for 15 minutes. Delicious!)

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