Roasted red pepper hummus? There’s an app for that. No, really. And it makes a great lunch!
I got this great recipe from my new favorite app, epicurious, which has a great recipe database. This recipe originally comes from Bon Apetit in 1994 (how great is that?? I would never have found that on my own! Oh technology…), and I adjusted it just a little.
Roasted Red Pepper Hummus
- 1 whole roasted red bell pepper
- 1 15 oz. can garbanzo beans (chickpeas), drained
- 2 cloves garlic
- 1/3 c. lemon juice
- 1/3 c. tahini
- salt and pepper to taste
-Start with one of these beauties (they taste so much better if you roast them yourself).
-In a food processor, blend the beans, garlic, lemon juice, and tahini until smooth.
-Add a drizzle of olive oil and the roasted pepper. Blend again until smooth.
-Pour into a container and fold in salt and pepper to taste with a spatula.
That’s it for the hummus! It is quite tasty on it’s own, it makes regular hummus seem boring!
Chicken & Red Pepper Hummus Wrap
- 1 roasted chicken breast
- 1 roasted red bell pepper
- 1/4 c. red bell pepper hummus
- 2 t. creme fraiche or sour cream
- 2 tortillas
-Slice the chicken breast into small pieces.
-Take one of the tortillas and spread half of the hummus and half of the creme fraiche on it.
-Add half of the chicken breast slices.
-Slice the red pepper thinly and add some of the red pepper slices.
-Roll up and cut in half.
Jason’s way, on a white tortilla:
My way, with pea shoots and a whole wheat tortilla:
Did I mention that I’m loving spring break?
Thanks for reading!