Rosemary's Roasted Red Pepper Hummus

Many thanks to Rosemary for taking us along on her beautiful day of hummus.

How to Make Roasted Red Pepper Hummus, by Rosemary Gretton

First, make sure you have a red pepper. And garlic. And a can of chickpeas. And tahini. And fresh lemons. And olive oil.

Split the red pepper in two and remove seeds and white parts. Flatten and lightly coat the red pepper with olive oil.

Separate several cloves of garlic from the garlic head.

Grammie Vee's Pine Nut Hummus

Grammie Vee’s Pine Nut Hummus

The nutrition facts for 1 tablespoon were designed at Calorie Count!

Ingredients:

2 cups chickpeas, drained and rinsed, or soaked if using dried

3 tablespoons of tahini

1/4 cup fresh lemon juice

1 1/2 tablespoons olive oil

3/4 cup pine nuts, lightly toasted and finely chopped

1/4 teaspoon cumin

1 clove of garlic, crushed

1 teaspoon salt

1/8 t crushed red pepper

3 tablespoons of plain yogurt

1 teaspoon parsley or cilantro, finely chopped (plus more for garnish)

1 T (2 sprigs) of fresh mint

2 tablespoons water (or enough water to reach your favorite hummus consistency)

Directions:

In a blender or food processor, blend the chickpeas.

Add tahini, lemon juice, olive oil, toasted pine nuts, cumin, garlic, salt, red pepper flakes, and water until the ingredients form a paste-like consistency.

Pour the mixture into a large bowl and add the yogurt, parsley, mint, and water, mixing well.

Garnish with any remaining parsley or cilantro.

Cover and refrigerate about an hour.