This recipe is also up on sportsglutton, but since it is my creation, I thought I would share it on craftyglutton as well.
This is sort of like hummus, but without the tahini and a little less fat (not that hummus has bad fat in it).
If you are feeling lazy, you can buy jarred roasted peppers. I prefer to roast mine up at home, it’s thrifty! You can roast them on a bbq, over your stove- if you have a gas burner (which, sadly, I do not), or just through them in the oven at 450-500F (this is what I usually do). Roast them until the skin starts to blister and char. When the peppers are cooled enough to handle, peel the skin off (or be lazy and leave it on, whatever floats your boat). I also just take throw the 2 cloves of garlic, with their skin on, into the oven with the peppers (put them in a baking dish or on a pizza stone). The garlic doesn’t have to be completely soft, but the clove should be a little softer than when it started out.
This dip is a little spicey, a little smokey, super easy and really delicious.
- 1 can chick peas (rinsed)
- 1 bell pepper (roasted, peeled, and chopped)*
- 1 poblano pepper (roasted, peeled, and chopped)*
- 2 cloves of garlic (roasted)*
- 1/2 cup walnuts (chopped)
- juice of 1 lemon
- 1/4 tsp celery salt
- 1/2 tsp cumin seed
- 1/2 tbsp salt and pepper
- 1 tbsp olive oil
- fresh parsley (chopped) and smoke paprika for garnish
Combine all ingredients into a blender or food processor and blend on a low-speed until mixture is smooth.
Transfer hummus to bowl and garnish with parsley or cilantro and paprika (or don’t garnish at all).