Alright, time to be real here. Plain, raw vegetables are… not great. Sure, a few chilled cucumbers taste good here and there, but I can think of one million other foods I’d rather be eating instead. Every time I tell people this, they always respond with something along the lines of: “what?!???!?!!!1 I LOVE VEGETABLES!” Do you really? To quote Amy Poehler and Tina Fey from SNL, “REALLY?” You prefer raw broccoli over, oh idk, every other food ever? Yeah, I didn’t think so.
Now, don’t get me wrong. I know that vegetables are full of so many important vitamins, minerals, potions of the Gods, etc., and I do enjoy eating them raw, just so long as they’re accompanied by lotsa dip, especially hummus.
Hummus is addicting. Honestly. It takes me all of two minutes before I clean out an entire container. This hummus habit of mine rapidly became expensive since, for some reason, hummus is incredibly overpriced. So, one day, I decided that I was going to raid my cupboards and make my own homemade hummus because a) I wanted to see if I could do it, and b) because I’m poor and didn’t want to buy another $6 container from the grocery store for it to then immediately disappear.
You’ll notice that this hummus recipe is tahini-free. This is purely because I wanted to develop a recipe from ingredients that most everyone regularly has on-hand. I don’t know about you, but I’ve never purchased tahini before and I certainly don’t have any lying around my house. So, before you knock this recipe for not including this primary ingredient, wait. It’s good. It tastes just like the brand you’d buy in the store. Plus, it’s SO MUCH CHEAPER. Whenever I need a dip to go alongside the massive amounts of vegetables sitting in my refrigerator drawers (or, as I like to call them, “the place in the fridge where food goes to die”), I quickly whip this hummus up, and boy is it gooooood.
Try it out and let me know what ya think.
This recipe is gluten-free, dairy-free, sugar-free, vegetarian, and vegan.
Prep time: 10 mins
Total time: 15 mins
2 medium red bell peppers
1 15 oz. can chickpeas
1/2 fresh lemon, juiced
2 tbsp olive oil
3/4 tbsp minced garlic
1-2 tsp salt (depending on your preference)
2 tsp freshly ground pepper
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
- Place oven rack on rack nearest to broiler.
- Preheat oven to broil.
- De-stem and de-seed bell peppers and cut into large flat pieces.
- Arrange peppers with skin side up on baking sheet.
- Broil until pepper skin chars; about 5-7 minutes.
- Remove peppers from oven and place in bowl and over with plastic wrap. Wait 10-15 minutes, or until peppers cool, before peeling off charred skin. Discard charred skin.
- Chop peppers into smaller pieces.
- In a food processor, blend half of the chick peas, lemon juice, olive oil, garlic, and spices.
- The chick pea mixture while go up the sides of the food processor and away from the blades, so, using a spatula, push chick pea mixture down towards the bottom of the food processor; add remaining chick peas and blend until well-combined.
- Add pieces of roasted peppers and blend until smooth.
- Taste and add additional salt, pepper, and/or cayenne, if necessary.
- Serve with fresh vegetables, pita chips, and crackers.
NOTE: If hummus consistency is too thick after adding roasted peppers to chick pea mixture, add 1-2 tbsp water and pulse.