It's been hot and muggy here in Southern Indiana lately, add to that my being sick with gallbladder issues, and I have been pretty miserable the last month or so. So there hasn't been a lot of cooking going on at my house. My husband, bless his heart, has been a sweetheart and taken up the cooking duties whenever I become to ill. His cooking style and mine are quite different though and while his meals are tasty, they are pretty straightforward and simple. While I like trying new recipes, and experimenting with herbs and spices, my husband's idea of seasonings are salt and pepper, and supper is served. :)
I had a fairly good day recently, and decided to jump at the chance to make my pick for this months Secret Recipe Club. I was assigned to one of my favorite bloggers, Jane from The Heritage Cook. I've been following her blog for about 4 years now, and love how kind and sweet she is, not to mention her recipes and beautiful photos. Her blog specializes in gluten free cooking and baking, but sure isn't short on flavor! She even has a special series called Chocolate Monday, where she shares a weekly recipe devoted to all things chocolate!
Jane lives in California with her artist husband, and even has a published gluten free cookbook in her resume of many talents. There were a lot of recipes I wanted to try from her blog, such as Pea, Potato and Bacon Salad with Lemon Vinaigrette, Touchdown Tater Tot Nachos, and get this, Chocolate BBQ Sauce! As I said earlier though, I haven't been up to cooking much lately, so I had to chose something more simple. I eventually settled on Jane's Roasted Red Pepper Hummus. A fairly easy recipe that is still big on flavor.
I've wanted to try my hand at homemade hummus for quite awhile now, so it was the perfect choice for me. Hummus is a classic Mediterranean dish made with pureed garbanzo beans, and tahini paste. Jane upped the flavor factor though by adding roasted red peppers, which gives the hummus a rich, slightly smoky flavor. It is delicious, and I made a meal out of it with fresh veggies and homemade tortilla chips.
Thank you Jane for an amazing recipe, that I will be enjoying often in the future.
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Roasted Red Bell Pepper Hummus
2 medium red bell peppers
1 - 15 ounce can garbanzo beans, drained and rinsed
1 chipotle pepper en adobo, chopped
Juice of 1 lime
1 tablespoon water
1/4 cup olive oil
2 tablespoons tahini paste
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground sumac, optional
2 small shallots, finely chopped
1 clove garlic, minced
1/2 to 3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Minced fresh flat leaf parsley, for garnish
Tortilla chips, pita chips, and/or veggies for serving
Preheat oven to 450 degrees F.
Rinse bell peppers and pat dry. Place on a baking sheetand bake about 30 minutes or until the skin is blackened and blistered, turning every 10 minutes with a pair of tongs. Peppers will soften as they bake. *If you have a gas stove, you can hold the peppers with tongs over the open flame until blackened on all sides, which is what I done. You can also cook them on a grill for even more smoky flavor if you'd like.
Remove peppers from oven and transfer to a bowl. Cover with aluminum foil and let steam for about 10 minutes.
When cool enough to handle, transfer peppers to a cutting board,peel off the blackened skin and discard.
Cut off the stem, remove seeds and ribs, then cut the peppers into chunks. Transfer to a blender.
Empty garbanzo beans into a colanderand rinse with cold running water. Drain well and add to the blender.
Add the chipotle pepper, lime juice, water, and olive oil, and blend until smooth, adding a little more oil or water if needed.
Add the tahini, cumin, coriander, sumac (if using), shallots, and garlic. Blend until smooth.
Add the salt and pepper and blend. Taste for seasonings, and pour into a serving bowl.
Sprinkle with parsley if desired and serve.
Leftovers can be stored, covered, in the refrigerator for up to 1 week.
Makes about 2 cups.
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