Roasted Yellow Pepper Hummos

Little known fact: in addition to both having the best potatoes in the world AND Anne of Green Gables, PEI also probably the best Lebanese food in the world. Well, besides Lebanon, I guess. That goes without saying, eh?

Anyway, over the years, I've perfected (if I DO say so myself) my hummos recipe. Quick, easy, packed full of nutrition - two spoonfuls of hummos, some pita bread, and a glass of milk are a perfect post workout snack - and above, all TASTY! That's my biggest problem - I can't do healthy unless it's tasty. Fortunately, this is one of those foods that tick all the boxes.

All it takes to make hummos is chickpeas, onions, garlic, tahini, lemon juice, and a few spices. Make sure you use dried chickpeas that you've soaked overnight; I promise you, the taste is miles better than the canned variety. I wouldn't urge you to use this extra step if the taste wasn't manifestly different from the canned; I'm pretty lazy, after all. Just trust me. Check out my post on falafel if you want soaking instructions. Once you've soaked the chickpeas, rinse well and cook for about 20 minutes or so, or until they will easily crush between your fingers. This step can be done well in advance, and you can even cook a bunch and freeze them if it's easier for you.


Now, for this batch, I wanted to throw some roasted peppers in the mix. Red ones have a strong, but not unpleasant taste, but I wanted something a little more subtle. Hence the yellow ones! Once everything is ready, place it in a food processor and pulse until well combined.Taste it, and add more seasonings if wished or thin it out a little if you'd like. Transfer the hummos to a bowl, drizzle with olive oil, and add some chopped cilantro for garnish. It will keep in the fridge for at least a week.

Unless you keep going back for just a taste, that is...then it will last for a couple of days. Ah well, willpower may be weak, but at least it's nutritious!


Roasted Yellow Pepper Hummos

1 cup dried chickpeas
1 medium onion
3-5 cloves garlic
1/2 cup tahini
1 tsp cumin
1-2 tsp salt (to taste)
juice from one lemon
1 roasted yellow pepper

1. Soak chickpeas overnight. Rinse well, then cook in a large pot until soft, about 20-30 minutes.

2. Meanwhile, quarter a yellow pepper and place on a cookie sheet lined with parchment. Place directly under broiler, and broil until blackened, 5 minutes or so. Watch carefully so it doesn't burn. Place roasted pepper in a plastic or paper bag for a few minutes; it will make the skin easier to peel.

3. Add cooled, cooked beans, onions, garlic, roasted pepper, tahini, lemon juice, and seasonings to food processor. Blend until well combined. Taste, and add more lemon/salt/spices if you wish. If mixture is too thick or lumpy, gradually add a bit of water until it reaches desired consistency.

4. Garnish with fresh cilantro, a drizzle of olive oil, and paprika. Keeps well in fridge for days.