Roasted Red Pepper & Cilantro Hummus

makes about 1 1/2 cups of hummus

Happy new year, all!  I hope everyone had a lovely start to the new year.  I have a feeling 2014 will be great.  To start the new year off right(and for my birthday), I decided to make my favorite dip in all of the land: hummus.  I’ve been eating like, well, shit since holiday break started and I need to clean up my act.  Hummus is a healthy alternative to other types of spreads/dips and it tastes soooo great!

I used to be a fan of Sabra hummus, but then I found out that it contained GMOs(genetically modified organisms).  After reading books and watching movies about those monstrous things, I try to stay away from them as much as possible(although to completely avoid them is extremely challenging).  I’m not sure if Sabra has stopped, but I’m still a bit weary of trying it.  After all, one of my resolutions for the year is to treat my body as my temple.

If you don’t know, hummus is a mediterranean dip made from garbanzo beans(also called chickpeas).  The beans are blended along with olive oil, salt, pepper, and whatever else tickles one’s fancy.  Usually fresh vegetables and pita bread are dipped in hummus, but it is also terrific on bagels, toast, and in salads as well.

To make this hummus more lively, I decided to roast a red pepper to give it a smoky aspect.  You can roast the pepper on a grill, but I prefer to do it on the stovetop since it’s around 25˚F this time of year.  And although I typically despise cilantro, I do appreciate when it is in sauces and dips.  In my opinion, the fresh cilantro leaves overpower anything they’re on top of.  If you can show me a way they don’t, my ears are open.
Alrighty, let’s get down to business…

What you’ll need:

1 15oz can cooked garbanzo beans

1 medium red bell pepper

1/2 cup chopped cilantro

1 tablespoon olive oil

1 tablespoon Siracha sauce(thai chili sauce)

salt & pepper to taste

brown paper bag

Turn on a stove burner to medium-low heat and place the pepper on top.

Stay attentive and turn the pepper with tongs as it roasts.  It is done when the outside of the pepper is charred and blistered.  Immediately after the pepper finishes roasting, place it inside a brown paper bag a roll it shut.  Allow the pepper to cool off so it is easy to handle.  Once it has cooled, peel off its skin, and deseed it.

Strain and rinse the garbanzo beans.  Put the beans, pepper, cilantro, olive oil, and Siracha in a food processor.  Process the ingredients until they have reached a uniform consistency.  It should look a little bit lumpy and have a bit of texture.  Season with salt and pepper until a desired flavor is achieved.  I used garbanzo beans cooked in water, so I did not use any salt.

Enjoy this lovely dip with virtually anything and may your new year bring love and peace!

P.S. I go back to school tomorrow.  I’m not looking forward to it even one, weeny teeny itty bitty bit.  Damn.

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