Cooking with a Buz - Mind Roasted Red Pepper Hummus

Good day to all my canna chefs out there, I'm loving the warmer weather and the opportunity to be outside. This month I wanted to do something that is light and is a great snack any time of the day. So get ready to indulge in the rich and flavorful world of Mediterranean cuisine with my enticing recipe Mind Roasted Red Pepper Hummus. This delightful dip combines the smoothness of chickpeas with the smoky sweetness of roasted red peppers, creating a harmonious blend of textures and tastes. Whether you're hosting a gathering or looking for a healthy snack option, this recipe is sure to impress your taste buds and leave you craving more. So grab a bag of your favorite herb, twist one up and let's get Cooking with a Buz!

Mind Roasted Red Pepper Hummus

Yields: 2 cups

Preparation & Cooking Time: 20 minutes

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 roasted red peppers, peeled and seeded

3 tablespoons tahini

3 cloves garlic, minced

2 tablespoons fresh lemon juice

1/4 teaspoon ground cumin

1/4 teaspoon paprika

2-3 tablespoons extra virgin canna olive oil

Salt and pepper to taste

Optional toppings: smalled diced red pepper, chopped fresh parsley

Instructions:

First, preheat your oven to 450 degrees Fahrenheit, now drain and rinse the chickpeas, while they are draining start to roast your red peppers. Simply rub them with a little olive oil and sprinkle with salt and pepper. Place them on a foil-lined tray and into the oven they go, turn them for about 7 minutes, and roast for another 7 minutes. The peppers should have a black charring on the skin.

Remove from the oven and allow them to chill, I like to cut the top off and put them into an ice bath. Be careful when cutting the pepper because it will have lots of hot juice inside. Make sure to peel and seed them when they are cooled. Then in a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, paprika, canna olive oil, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed.

Make sure to taste the hummus and adjust the seasonings if desired. Add more lemon juice for a tangier flavor, or more paprika for a smokier taste. Now transfer the hummus to a serving bowl and garnish with some small diced fresh red peppers and chopped fresh parsley for an extra touch of flavor and presentation. I like serving roasted red pepper hummus with toasted pita bread, fresh vegetables, or even fried corn tortilla chips.