Roasted Red Pepper Hummus

Super Bowl XLVI (Giants vs. Patriots) is days away and though I could care less about the teams playing, since the Cowboys did not make it...no comments please...I still plan to eat some good food and enjoy the commercials and fellowship.

You can cheat and purchase the roasted red bell peppers in the jar for this quick and easy hummus dish. But it is just as easy to roast them on your own.

To roast red peppers:

1. Wash the pepper thoroughly
2. Preheat oven to 450 degrees
3. Line a baking sheet with foil
4. Arrange peppers on baking sheet, spaced apart
5. Roast for 30 minutes, turning once
6. Once roasted, place peppers in a glass dish and cover
7. Once peppers have cooled, the outer skin will be easy to peel
8. Peel the skin, remove the seeds and pepper is ready for use in your favorite dish

Roasted Red Pepper Hummus

15 oz can of chickpeas (or garbanzo beans)

1 tsp paprika

Pinch of cayenne pepper

1/2 tsp cumin

1-2 roasted red peppers (or 6 oz jar roasted red bell peppers)

2 garlic cloves

2 tbsp Greek yogurt

1 tbsp lemon juice

Salt and pepper, to taste

1/4 c extra virgin olive oil

Drain the garbanzo beans, preserving the liquid.

Blend the garbanzo beans in a good processor. Add remaining ingredients, except for the olive oil and puree. Slowly add in olive oil until smooth. If hummus is too thick, add some of the liquid from the garbanzo beans, a teaspoon at a time.

Chill and set for approximately an hour. Garnish and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Garlic Hummus

I have a friend who asks me why I blog and what is so important about sharing recipes when folk can just Google recipes online and find what they are looking for. Basically it is because blogging/writing is therapeutic for me. I enjoy sharing the things I love or am passionate about - my love of food, cooking, baking, new products and the latest gadgets. But, more importantly, it tickles me when I get feedback from people who don't typically cook, experimenting with my recipes with success and getting rave reviews from their friends and guests. Or when I hear how my journey has inspired someone to change their eating habits and lead a healthier lifestyle...that is really why I do the blog.

SuperBowl weekend is approaching so I wanted to share some healthy dips and appetizers that can be made for the festivities. Hummus is a thick spread made from ground chickpeas, olive oil, lemon, and garlic, made originally in the Middle East. There are so many different varieties - pumpkin, garlic, black bean, sun dried tomato and spinach hummus, to name a few. I am making some garlic hummus for my late night snack this evening. Eat with veggies, crackers, crostini or as a spread.

Garlic Hummus

1 15-oz can garbanzo beans, rinsed and drained
4 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, peeled and crushed
1/2 tsp powdered cumin
2 tbsp plain Greek yogurt
Salt and pepper to taste
1/2 tsp paprika

Drain the garbanzo beans, preserving the liquid.

Blend garbanzo beans in a food processor. Add olive oil, lemon juice, garlic, cumin, and blend. Add yogurt and blend into a smooth dip. Add salt and pepper to taste. Garnish with olive oil and/or paprika.

If hummus is too thick, add some of the liquid from the chickpeas, a teaspoon at a time.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.