Sunday, June 5, 2011

Roasted Red Pepper Hummus

Note:  I've been nominated for Babble's 50 Top Food Blogs!  I have made it into the top 50!   If you like what I've done here, would you follow the side link to Babble and vote for me?  I am on page #1 "Snippets of Thyme"


**Thank you to Food News Journal for choosing this article for their "Best of Blogs" on 6/10/11


Mmmmmm.  There is an aroma in our house that is becoming a weekly delight.  Roasted red peppers and toasted pita chips.  I roast all sort of vegetables regularly but red peppers caramelizing and sizzling in the oven are my favorite.


Usually, I take whatever vegetables I have in the refrigerator that don't look like they're going to make it to the dinner table and roast them in the oven for soups.  Lately, however, we've been keeping roasted red pepper hummus on hand.  Fixing small very casual meals during the week can often involve only hummus, homemade pita chips, and some fruit.  

Olive Oil to brush on the peppers
"Mom, remember when you used to make us chips from pita bread and toast them in the oven?" my kids asked me when they saw I was going to make hummus.  Perhaps their delighted faces prompts me to delve deeper into cooking and establish these memories for them.  Memories, like this simple request for my homemade chips give me such satisfaction.



Red peppers in hummus give it a fantastic flavor.  The color is beautiful as well.  I definitely am a visual person and the wonderful rustic browns of the chips nestled alongside the deep mellow creaminess of the hummus is a beautiful combination.

Chickpeas, rinsed
It is certainly hot here in Houston.  Have I complained about that yet?  "Yes" you say.  I apologize.  Heat and I don't get along very well.  I am dreaming right now.  At this time of the year, my thoughts are filling with all of the places that I want to see.  So many places to see... where could we go?


We've been taking our evening walks later and later in order to miss the Texas heat.  Evenings here are quite nice, actually, and when we get around our lake area, the wind usually kicks up and blows aggressively.


 {Below}  This little guy was enjoying his own personal  pond.  He was a bit wary of my looming camera but after a few minutes resumed circling again.  I've never seen this type of bird around here before.  Where did he come from?  What sites has he seen?  My mind is churning lately with far away sites that I would love to see.  



I can't seem to keep these pita chips around for too long in the pantry.  I brush them with olive oil and sprinkle with salt, garlic powder, and parmesan cheese for a little more zing.  


More thoughts...of birds, of travel, of sites.  We're almost decided.  I think we are going to go out in the world and discover new places.  I am restless, like these birds here.  I need to fly.




So graceful and free.  Can you imagine it?  Soaring openly above the water with the air rushing over your feathers?  Where is he going?  Where could we journey to?  Somewhere out of the heat of this southern terrain I hope.

Roasted Red Pepper Hummus:
(adapted from Cooking Light magazine)
Ingredients:
1/3 cup tahini (sesame seed paste)
1/4 cup water
2 fresh red bell peppers (or chopped bottled red peppers if short on time)
2 tablespoons fresh lemon juice
1/4 teaspoons salt
1 garlic clove, minced
1 (15 1/2-ounce) can chickpeas, rinsed and drained


Roasting the red peppers:
Cut the peppers and remove pith and seeds.  Rinse and pat dry.  Brush olive oil all over each pepper.  Sprinkle with salt.  Set the oven to 400˚F and roast for about 25 minutes or until nice and caramelized.  (Snippet's Notes:  I don't remove the skin and think it tastes wonderful in the hummus)


To make the hummus:
Place all ingredients in a food processor;  process until smooth.  Makes about 2 cups of hummus.


To make Pita Chips:
Take out a pita bread round from store bought package.
Cut it into triangles and separate sections.  Brush each wedge with olive oil.  Generously Sprinkle each one with garlic powder and parmesan cheese.  Bake in the oven on 350˚F for about 25 minutes or until crispy.  

15 comments:

  1. I love making hummus but have never made roasted red pepper hummus before. It looks wonderful. Love your pictures!

    ReplyDelete
  2. I love the look of this dip, will have to try it. Did you see my post about making your own chickpea and black sesame crackers? They were really delicious. I like the idea of the pita bread with your 'zing', sounds yummy!

    ReplyDelete
  3. The hummus looks incredibly delicious. I love the juicy look of the roasted peppers. If these photos don't make it on Foodgawker or Tastespotting, I don't know which will.

    ReplyDelete
  4. Wonderful as starter or casual snacks! One vote from me :)

    ReplyDelete
  5. You've sold me! This looks wonderful. I'm about to do a food shop this morning and will add red peppers to my list.

    ReplyDelete
  6. I am absolutely making this - what a beautiful post - wonderful photos and a wonderful recipe
    Mary x

    ReplyDelete
  7. I love pita chips and hummus. mmmm. You are making me hungry again. I am longing to fly away for a bit too. Thoughts of a weekend in Rome spring to mind ... the eternal city is never far from my thoughts even though I have been there 4 times.

    ReplyDelete
  8. I love hummus and so enjoy playing with the flavors. Your humus looks fantastic! Absolutely beautiful photos!

    ReplyDelete
  9. Yum! I am making all of this. And I love the idea of the parmesan and garlic powder on the pita chips. Delish. Your photos are so beautiful.

    ReplyDelete
  10. I'm with you--Nashville is having it's own share of heat right now, and it's not fun at all. However, this hummus would be a PERFECT meal to cool down at the end of the day. And what's better than homemade pita chips, I ask you? Yum. Gorgeous photos too!

    ReplyDelete
  11. Looks delicious - and so colorful!!

    ReplyDelete
  12. I'm vote #101! I can't wait to make this version. We love homemade hummus! First timer here...can't wait to poke around some more. I already love what I see! Thanks for the inspiration!

    Lots of yummy love,
    Alex aka Ma What's For Dinner
    www.mawhats4dinner.com

    ReplyDelete
  13. This sounds so tasty! Can't wait to try it, capsicums are in season here too!

    ReplyDelete
  14. Oh God, the recipe sounds so good. I love roasted pepper. Usually I add it to most of the sauces (for patatas bravas, tomato sauce, salsa), but I never tried it in hummus. Thanks for the tip, I will definitely try it soon.

    ReplyDelete
  15. Seriously most delicious hummus ever! I added a bit of jalepeño to give it a little kick! Definitely my new go to recipe!

    ReplyDelete

How wonderful to hear from new friends...