We got 20 sweet peppers in our local box last week, plus 3 red bell peppers. I love peppers, but it’s tough to use up all those yummies before they spoil in the crisper. Solution? Roast them!
Roasted peppers keep very well in the freezer (detailed instructions here) if they stick around that long. I’ve knocked out about half of ours this week making Roasted Sweet Pepper Hummus. This recipe works well with any mix of roasted sweet and/or hot peppers.
Roasted Pepper Hummus
15 oz. can Garbanzo Beans
1/4 cup liquid from Garbanzo Bean can
4-6 roasted peppers*
2 cloves garlic
juice of one small lemon or lime
2 Tbs. tahini
2 tsp. cumin
1/2 tsp. salt
1 tsp. sumac (optional)
Extra Virgin Olive Oil
Combine beans, peppers, garlic, lemon juice, tahini, and spices in a food processor. Pulse until smooth, streaming in bean liquid and olive oil until hummus reaches desired consistency. We like our hummus about as thick as sour cream. However, it makes a terrific sandwich spread or canape filling if it is thicker, similar to a peanut-butter consistency.
*Here are the best step-by-step instructions I have found online for roasting peppers. I especially like the technique of steaming the peppers that utilizes a large metal cookie sheet instead of plastic bags/wrap since I don’t really want melty plastic chemicals in my organic peppers.