My pequillo & bell peppers are starting to ripen. When they ripen to a glossy red, I roast them and make my roasted red pepper hummus. Since my peppers arent quite ready, I used canned roasted red peppers. Here's how I did it in 4 cinchy steps:
Ingredients: - 1 jar of roasted red peppers (they usually have 2-4 peppers), drained & peppers patted dry - 2 cans of garbonzo beans (chickpeas), drained & rinsed - 1-2 cloves of garlic - 2 tbsp tahini (sesame paste), you can omit this - extra virgin olive oil - salt
Method: - blitz the garlic in a food processor with a pinch of kosher salt - slowly add the garbonzos to the food processor, pulsing as you go - add the tahini (I love this stuff) and peppers - continue pulsing the food processor and slowly add olive oil. Take a break and taste for salt & consistency. If you want it salier, add a pinch or 2 more of kosher salt. If you want the hummus creamier add more olive oil and let the processor run for 20-30 seconds straight.
Dig in with your fav veg, pita chips or pretzel chips. We eat a lot of hummus in my house, so I'm making this at least 2-3 times a month. I've also been known to whip up a spicy hummus with pimenton, cumin, coriander & some of my homemade chili powder!