Mmm spring is finally starting to be in the air out here. Time for the dip veggies to come out, or maybe even time to do a lovely middle eastern style dinner. I can see it now…a variety of those awesome middle eastern dips, veggies, pita, some form of kabobs, enjoyed outside with good company. Yes, definitely time. Every time I pick up a roasted red pepper hummus from the store it is awful and bitter though. Obviously, this is something that needed to be dealt with. To the hobbit hole! *insert batmanish music here*
- 1 red pepper
- 2 cloves garlic
- 540 ml chickpeas
- 3 tbl lemon juice
- 2 tbl light peanut butter (you can use tahini if you like, sesame seeds don’t always like me)
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- salt and pepper to taste
- wash, dry, slice in half, and remove the seeds of the pepper. Place it cut side down on a foil lined baking sheet. Place under the broiler until it blisters and even burns a little, about 5 minutes.
- Remove the skin best you can after it has cooled enough to be handled. I never stress much about removing the skin though.
- Place the red pepper and the rest of the ingredients in a blender or food processor. Blend until smooth.
- Allow to chill for at least 2 hours before serving.
Serves 12. Each serving (about 1/4 cup) contains 72 calories, 1.5 grams of fat, 2.4 grams of fibre, 12.3 grams of carbs, and 2.9 grams of protein. A lovely filling snack or side dish really. Great when added to a falafel. Mmm!