I roasted my own red peppers, but you can use the jarred kind as well.
To roast your own, set your oven to broil. Slice peppers in half and remove ribs and seeds. Place on a baking sheet cut side down. Broil for about 15-20 or until skins are black and peppers are tender. Immediately place peppers in a bowl and seal with plastic wrap. Let cool, covered, for about 10 minutes. After they are cooled, peel off the blackened skin (this should be easy). Do not rinse.
Roasted Red Pepper Hummus
makes about 2 cups
- 15 oz. chickpeas, drained and rinsed
- 2 tablespoons tahini
- 3 tablespoons olive oil
- juice of 1 lemon
- 2 garlic cloves
- 1 teaspoon cumin
- pinch of salt, to taste
- 2 roasted red peppers
- 1-3 chipotle peppers
- Combine all ingredients except chipotle peppers to a food processor and process until smooth — about a minute.
- Add one chipotle pepper and pulse until smooth. Check for desired heat level. Add more chipotles one by one until it is as spicy or as mild as you like.
- Serve with crackers, pitas, or vegetables.