Sunshine on a plate. That’s what I think of when I look at this dish. So bright and flavorful. Hummus is loaded with protein, and a perfect “bean” dip for warm weather; no worrying about mayonnaise or dairy-based dips going bad in the heat for outdoor events.
Roasted red pepper makes this version even better. To roast peppers or chiles, select one of the following methods.
Roasting option 1: Preheat oven to 425° F. Place whole chiles directly on the oven rack 6 inches below the broiler.
Roasting option 2: Using a gas grill set to medium heat, or prepared charcoal, place chiles directly on grate set approximately 6-inches above the heat source.
Roasting option 3: Ignite a gas stovetop burner and set to medium flame. Divide batch, roasting 1 or 2 at a time, hold chiles with tongs 1 to 2 inches above the flame.
• Roast chiles on one side until the skin is charred and blistered, 3 to 5 minutes. About 75% of the skin will bubble into blisters. Use tongs to flip the chiles and char and blister the other side for 3 to 5 minutes.
• Place chiles in a glass bowl and cover the bowl with plastic wrap. Let rest for about 15 minutes. This will allow the chiles to steam and will loosen the charred and blistered skins.
• Remove and discard skins and stems.
• To store, let chiles cool then place them in 1-quart ziptop freezer bags, or divide into ½-cup airtight containers.
• Chiles can be stored in the refrigerator in tightly sealed bags or containers for up to 1 week. Or freeze chiles for up to 1 year; thaw and use as needed.
Crackers, chips, pita, or veggies all make excellent vessels for a big scoop of roasted red pepper hummus.
A small amount of work renders big flavor and the tastiest results. Enjoy the warm weather, and enjoy food made fresh.
1 (15-ounce) can chickpeas, drained and rinsed 1 (15-ounce) can cannellini beans, drained and rinsed 1 small roasted red pepper, seeded, stemmed, and skin peeled and discarded 2 to 3 cloves garlic, peeled
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