Pretty basic post, but this hummus recipe is just so good. Our friend Nate introduced us to the wonders of homemade hummus about a year ago. With college football games to watch nearly every Saturday for the next couple of months (go Beavs!), I decided I needed to rotate in some healthier game day snacks.
The day I made this hummus was also the day I went to the farmers market and bought - I'm not even joking - 16 beautiful bell peppers. And they were hands down the best bell peppers I've ever eaten. Buying them at their peak is the way to go. Considering that they were local, organic peppers, they were really cheap! I read that they freeze well, so here goes nothing:
I froze them two ways: halves and slices. I laid them out on cookie sheets in a single layer and stuck them in the freezer for about an hour so each slice/half was individually frozen (I did this in batches over the course of a football game). Then I gathered them up and stuffed them into freezer bags, so I can take out as much as I want and it won't be in one huge chunk. My low-budget foodsaver is using a straw to suck out all the air. Works pretty well!
I read that frozen bell peppers make good stuffed peppers too, you don't even have to thaw them first, just load them up with your filling and bake! I'll be sure to post about how that goes this winter.
Adapted from The America's Test Kitchen Family Cookbook
makes about 2 cups
1 - 15.5 ounce can chickpeas, rinsed
1/4 cup tahini (I like roasted tahini as opposed to just plain. Stir very well before measuring)
1/4 cup extra virgin olive oil
1/4 cup water
1 garlic clove, minced
3/4 teaspoon salt
Pinch cayenne pepper
3 tablespoon fresh lemon juice
Put all the ingredients into a food processor and and process until smooth, about 30-40 seconds. Transfer to a serving bowl. Chill in the fridge for about 40 minutes to let the flavors develop. Serve cold with pita chips, fresh pita bread, crackers, or crudités.
You can make this up to two days ahead of time. Store in the fridge, wrapped tightly in plastic wrap.