Roasted red pepper hummus

I love a good mezze platter. And fortunately, my husband does too. Sunday afternoons during football season, you won’t find chicken wings or pizza (nachos, yes, I make a killer guacamole). Rather, you’ll find a platter of veggies, olives, stuffed grape leaves, feta cheese, tzatziki and HUMMUS.

I. Love. Hummus. And I’m not afraid to let the world know! It’s one of those foods that you can experiment with to your soul’s content- very much in line with my approach in the kitchen. I always have a can of chickpeas on hand and it’s a snap to make.

So into the food processor goes a can of drained and rinsed chickpeas, a clove of garlic, whatever roasted red peppers from a jar I had left over (as my mother would say, UTILIZE!), salt, pepper, a quick shake of crushed red pepper flakes and tahini which is a sesame seed paste. Tahini is a fairly high expense running for like 8 bucks a jar, but guys, it is worth it! It makes the hummus so creamy and decadent (you might just say unctuous!), you’ll be glad you shelled out the cash. Plus, it can be made into a delicious dressing with lemon, oregano, parsley and olive oil over a Greek salad or drizzled over falafels.

hummus 1

Buzz it up in the food processor and slowly drizzle in olive oil until it reaches the consistency you prefer.

hummus 3

Serve it with pita chips, veggies, spread it on sandwiches or eat with a spoon!

hummus 4

And don’t feel bad for the husband. He is a willing participant in my revolving, often meatless, healthy food repertoire and he has his share of rare prime rib whenever he dines without me.

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