Can I get a woo hoo! I finally got my Authorization to Test (ATT) today to take my board exams! I’ve been trying to study, but it’s a little hard to concentrate without a test date looming. I have two of them now – one next week and one the week after. So, if my posting is a little less frequent, please forgive. My nose will now be to the grindstone. These should be the last tests I’ll have to take in my professional life, and I promise that I will be back after the 9th in full force.
Outside of all that hoopla, it’s Memorial Day Weekend and the unofficial start to summer! Hope you all have some fabulous plans with friends and family (much better than my dates with my books). Please remember to think of our troops during our celebrations this weekend, as part of the holiday is to honor their service to this country.
While this hummus may not quite be patriotic, it is “redish,” and I thought it would make a great last minute dish if you are still looking for something to take to that Monday barbecue. Hummus is always a great appetizer, and roasted red pepper has to be my favorite variation that I’ve tried. It also can make out to be healthier side because the chickpeas give it quite a bit of fiber and vegetables make great dippers (not that pita chips don’t). It doesn’t melt and transports well, so there really isn’t any excuse not to bring this along. I know I will dig in if you do 🙂 Enjoy!
Roasted Red Pepper Hummus
From The Best Light Recipe
1 can (15 oz) chickpeas, drained and rinsed
2 Tbsp. water
2 Tbsp. lemon juice
2 Tbsp. tahini
3/4 cup jarred roasted red peppers, drained, rinsed, and patted dry with a paper towel
1 Tbsp. extra virgin olive oil
3/4 tsp. salt
1/2 small garlic clove, minced or pressed through a garlic press (1/4 tsp.)
pinch cayenne pepper
Process the chickpeas, water, lemon juice, tahini, roasted red peppers, 2 teaspoons of the oil, salt, garlic, and cayenne together in a food processor until very smooth, 1 to 1-1/2 minutes, stopping to scrape down the sides of the bowl as needed.
Transfer the hummus to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 30 minutes. The hummus covered, can be refrigerated for up to 2 days. Bring to room temperature. To serve, make a well in the center of the hummus, and drizzle the remaining teaspoon of olive oil in the well (can skip this step). Serve with pita chips, crackers, or desired vegetables for dipping.
I am linking this to Mangia Mondays.