Roasted Red Pepper Hummus

One day I went to the store and one of those cute little old ladies asked me if I'd like to try some hummus.  My girls and I occasionally buy hummus for a healthy snack.  I thought sure, why not? 

It was delicious.  I threw some in my cart and took it home.

While we were snacking on it, my daughter started reading the ingredients aloud.  Sugar?  Gum?  Food Coloring?  Seriously?  What happened to my healthy snack?

I started on a quest to find a yummy recipe, and came up with one that slightly missed the mark.  My daughter likes to remind me about that.  So, when I started making hummus again she said, "Are you trying to make good hummus?"

I had her taste test it when I was done. She looked at me with a bit of surprise and said, "It isn't gross." 

So, here it is, my:

"It Isn't Gross" Roasted Red Pepper Hummus

2 cups cooked garbanzo beans

1 roasted red pepper

1 Tablespoon fresh parsley leaves

2 small garlic cloves

2 Tablespoons tahini paste (Sesame seed paste.  I know some people who make their own, which is fine too)

1/4 teaspoon cumin

1 teaspoon sea salt

2 Tablespoons lemon juice 

5 Tablespoons water

1/4 cup olive oil

Directions

Place all ingredients in blender and mix until you have a smooth consistency.  Move to an airtight container, and let it sit in refrigerator for an hour before serving.  Enjoy!

Roasting your red pepper:  (This is how I did it; there are many different ways) Place the baking rack in the oven to the highest setting. Set your oven to broil, and place red pepper directly on oven rack.  Broil until the top of the pepper is black and bubbly; turn over and repeat.  Remove the red pepper and put in bowl of ice water.  Let it cool for a little bit and then remove the blackened skin.  Cut out the stem and seeds, and it's ready to use!