My husband is a Patriots fan. Not crazily so, but enough to want to watch them play if we don’t have any other plans. Since I didn’t have any team loyalties before I met him, I followed suit. Something weird happened this season though. I found myself seeking out the Patriots schedule, looking forward to their games, and wanting to learn more about the rules of football.
Have I really gotten “into” football? Even my sister gave me a funny look the other day when I was talking about the recent playoff games. Hey, I can love high heel shoes, make-up, and dig a good football game! Talk about well rounded.
The big game is approaching (AKA feast of appetizers). It’s sort of a requirement to have unhealthy foods at this game party and I’m sure I will not be able to resist the temptations. However, I’d like to have some healthy options so that it’s not just a total grease fest. This inspired me to experiment with my classic Easy Hummus recipe and create this delicious roasted red pepper version.
Roasted Red Pepper Hummus Recipe
(Makes about 12 servings)
- 4 ounces roasted red peppers, drained
- 2 (16 ounce) cans of garbanzo beans (aka chick peas), drained and rinsed
- 1/8 cup lemon juice
- 3/4 cup olive oil
- 2 cloves of garlic
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- Combine all the ingredients in a food processor and process it until it’s smooth. (It took about 5 minutes in my food processor.)
Store it in an air tight container in the refrigerator.
There are tons of red pepper hummus recipes out there, so I’m definitely not the first one to have come up with the idea. However, I’m proud of the fact that you don’t need any fancy ingredients to make this particular recipe.
I apologize for not having any prep pictures today. Um, I sort of forgot to do it and aside from draining some beans and roasted peppers there aren’t exactly a lot of steps to get pictures of. Just picture all of the ingredients in a food processor and you’re not missing anything.
I love roasted red peppers. Who’s with me? This creamy hummus tastes like a traditional hummus, but there is a hint of sweetness from the roasted red peppers. I find that the roasted red peppers from a jar taste just as good as if you had roasted them yourself and they are faster.
I’m sure I’ve pointed out the benefits of making homemade hummus before, but in case you missed it, here’s my half time summary:
- It’s a great make-ahead recipe.
- It’s easy and quick to make.
- It’s cheaper than buying it pre-made from the store.
- Every ingredient can be found in your kitchen cabinet (even if it might require a trip to the grocery store), i.e. no preservatives.
- It’s so tasty that you hardly need to clean the food processor bowl because someone has already attacked it with pita chips. (Love you, babe!)
Since the Patriots aren’t playing in this Sunday’s big game, I’m more into the food and commercials.
Source: Tina’s Chic Corner
Can you tell that I love hummus?