Roasted Red Pepper & Almond Hummus

9 03 2011

I have finally found a hummus recipe I like! Anyone else experience the homemade hummus problem? You want to make it on your own soo badly. The stuff in the store is delicious but so expensive and you figure, hey, some chick peas, tahini, olive oil, bam you got a batch of homemade hummus that’ll put that packaged store crap to shame.

But it never works out that way. Usually it’s too clumpy, too garlickly, too lemon-y. Then the next week I’m plowing through the Sabra again.

Never again! After this hummus, this creamy red delight, I am going on a homemade hummus kick. Recreating my faves. Jalapeno..pine nut..gahlic. Bring it on.

Here’s my little winter window herb garden. Used some of that parsley in the hummus. Not pictured is the the poor primrose flowers I killed with sunlight. RIP little primrose. you lover of damp dark spaces. sorry for burning your face off.

Roasted Red Pepper & Almond Hummus
Adapted from Eat, Drink and Be Vegan

1/2 cup sliced almonds
2 tbs. red wine vinegar
2 tbs. extra virgin olive oil
2 cups chickpeas, drained & rinsed
1/2 cup roasted red peppers, drained
2 cloves garlic, crushed
1/2 tsp. salt
Freshly ground black pepper, to taste
2-3 tsp. water
1/4 cup fresh parsley, chopped

In a food processor, add 1/2 cup almonds and pulse until very fine. Add vinegar, oil, chickpeas, roasted red peppers, garlic, salt and pepper. Puree until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl several times. Once smooth, add parsley and puree briefly to lightly incorporate ingredients.

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