Elijah (my brother and the blog photographer) walked into the kitchen and asked what I was making. I said “my roasted red pepper and balsamic hummus,” and he responded “I LOVE that stuff!” 

It’s not just him. This recipe adds a lightly sweet and thoroughly savory twist to my plain hummus that the whole family loves! I’m excited to share the recipe online with you all, since we can’t enjoy it together in person right now. 

Prep time: 8 min.   Makes about 2 cups

Ingredients

1 can cooked chickpeas (about 1¾ cups)

2-3 large peppers, roasted (roast by cutting into 2-4 pieces, removing the seeds, and baking at 400 degrees on a lightly greased or nonstick baking sheet for 20-30 minutes)

½ tablespoon minced garlic

½ tablespoon tahini (optional)

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

½ tablespoon salt

Sprinkle of smoked paprika (optional)

1. Combine all ingredients in a food processor and blend until smooth.
2. Taste and adjust flavorings if needed.
3. Enjoy as a dip for veggies, pita, crackers, or chips, or as a spread on toast or a sandwich.