Hummus is one of those foods that I buy consistently to keep in the fridge and have a very hard time passing it up on a menu when I see it. In the book Ina says that this is the recipe that she made for years at her Barefoot Contessa shop in the Hamptons. I've always heard on food shows and the like that once you make your own hummus you will never buy it again. I'm now a believer! I'm not sure why I've never made it before now but I'm currently grieving all of the hummus that could have been. Without exaggeration, this is the best hummus I have ever eaten.
Roasted Red Pepper Hummus
1 can of chickpeas or 3 cups (drained)
The juice of 3 lemons
1/3 cup tahini (sesame paste)
6 cloves of chopped garlic
1 teaspoon of Sriracha (or more/less to taste)
2 roasted red bell peppers (see note below)
Salt and pepper
Serve with toasted pita, veggies, or your favorite dippers
I stared by toasting up some pita chips. I bought the sandwich pocket pita pockets and just cut them into triangle shapes. Brush with olive oil, salt, and pepper. Bake on 350 for 8-10 minutes until deliciously crispy and brown.
This recipe is so easy. I don't often use my food processor but I'm so thankful for it when I come across recipes like this. Basically, you just dump all the ingredients in and blend.
Place the chickpeas, lemon juice, tahini, garlic, Sriracha, salt, pepper, and roasted red peppers in the bowl of your processor. Ok, so of course Ina roasted her own peppers. But, ain't nobody got time for that. Luckily, I found jarred roasted red peppers at the grocery and I think they worked just fine!
Blend the ingredients until you get a smooth, yet lightly coarse consistency. Taste to make sure the seasoning is to your liking and add more salt/pepper if you prefer. I added a bit more salt and a touch more Sriracha to give some more kick.
The orange color just looks beautiful! So pretty I had to dig right in.
However, I guess if you're serving to guests or have some sense of shame and don't want to double dip out of the processor bowl you can serve it up nicely with some veggies. A nice touch is to swirl some olive oil on the top to make it extra rich and creamy.
So far, the Barefoot Contessa is nailing every recipe. But, I would expect nothing less.
If you are a hummus lover you have to try this out!
On another note, I'm starting to think of the next cookbook review and would love to have your input. What cookbook would you like for me to review next?