This is one of my standards -- delicious and quick to prepare, hummus is a staple for me on and off the airplane. Eat with a variety of raw vegetables such as carrots, red pepper, broccoli and cauliflower, as well as wedges of whole-wheat pita bread.
Makes 1 hearty serving
2 red bell peppers, halved, with seeds removed
2 garlic cloves, sliced
2 cups canned chickpeas, drained and rinsed
1/4 cup tahini
1/2 teaspoon salt
2 tablespoons lemon juice
For The Peppers: Heat oven to broil. Place the peppers on a cookie sheet, skin side up, and broil until skin bubbles and is slightly charred, 15 to 20 minutes. Remove from oven and let cool. Then coarsely chop.
For The Hummus: In a food processor, finely chop the garlic. Add the chickpeas and tahini, and puree well to combine. Add the salt and lemon juice, and a few tablespoons of warm water for consistency. Add the chopped roasted red pepper. Taste and add more lemon juice or salt if needed. Add more water if you prefer a thinner hummus.
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