This Hummus recipe is the perfect, light consistency and full of flavor! It’s great for snacking on with veggies, or whip up some of the homemade chips and serve it at your next summer bbq!
Start by cutting 2 red bell peppers in halves and place them skin side up in an oven or toaster oven. Roast them on broil until the skin is nice and charred on top. Once they’re done put them in a ziplock bag for about 10 minutes and then the skin should be easy to remove.
Put all the ingredients into the food processor and blend until smooth.
Once the red peppers are added it should turn a more orangey shade.
Serve with veggies, crackers, pitas, on a sandwich or with these homemade tortilla chips!
Hummus Recipe
INGREDIENTS:
- 2 whole red bell peppers (Or about 3/4 cup chopped jarred roasted red peppers)
- One 15 oz or 19 oz can chickpeas
- 1/4 cup lemon juice or about 1 large lemon
- One large garlic clove, minced
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper (optional)
- 1/2 to 1 teaspoon salt
DIRECTIONS:
Strain and rinse chickpeas, add all ingredients to food processor until well combined. You can optionally add 1/4 cup of tahini, but mine tasted fine without!
Garnish with paprika and olive oil and serve with homemade tortillas!
Tortilla Recipe:
INGREDIENTS
- Round corn tortillas
- Olive oil
- Salt
DIRECTIONS
Preheat your oven to 350°F. Pour a few tablespoons of oil into a bowl and brush a thin coating onto your baking trays. Brush the top of each tortilla with a thin layer of oil and lay them in a pile. Using a sharp knife, cut your tortilla stack in half using one firm chop, if possible. Continue to cut until you reach a desired chip size. Place the tortillas un-oiled side down in a single layer on the oiled trays. A little overlapping is fine, but not too much or they won’t crisp. Sprinkle a pinch or two of salt over the tops, assuring that all of the wedges get a touch of salt. Place trays in the oven and bake for 8 – 12 minutes. Check your chips at 8 minutes and rotate your pans. Thinner tortillas can burn easily so keep an eye on them. They’ll be done when the edges are crisp and curve slightly from the tray. The chips will still be flexible in the middle, but will crisp further as they cool. Remove trays from the oven and let cool slightly. As they cool, the chips will continue to crisp all the way through. Test one and if it isn’t as crisp as you would like, return the trays to the oven for another 2 or 3 minutes.