I recently learned how to make hummus and have been trying out new flavors.  I don’t know why I haven’t made fresh hummus before now, because it is one of my favorite dips/appetizers.  Once I figured out the basic ingredients, I then decided to create a spicy red pepper hummus…. perfect for veggies, but even better with warm tortillas triangles.  This is so fresh and so healthy – I can eat the entire portion I make, all by myself!  I am definitely bringing this home-made hummus appetizer to my next summer get together!

Ingredients:
1 can of chick peas
1 or 2 large roasted red peppers
1 tble of Tahini
1/2 of a lemon (juice freshly squeezed)
1/4 cup of Olive oil
1/2 of a Garlic clove

(to taste)
Red Pepper Flakes
Garlic salt
Paprika
Cayenne Pepper
Salt/Pepper
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Directions:
1. In a food processor, combine: 1 can of chick peas, a few roasted red peppers, 1 tble of Tahini (I do a large tablespoon),  fresh squeezed lemon (I squeeze 1/2 of the lemon),  1/4 cup of Olive oil (you can add more or less of this), 1/2 of a fresh clove of garlic (my kids don’t like a lot of raw garlic, so I only put a tiny bit in… you can add more if you like raw garlic).  Then sprinkle in : crushed red pepper flakes, garlic salt, paprika, cayenne pepper, salt & pepper.  If you want it really spicy sprinkle in a few more shakes of the crushed red pepper flakes and cayenne pepper.

2. Puree in the food processor – if the texture is too thick, add 1 tsp at a time of water to thin it slightly.

3. Once the hummus is made, toast tortilla triangles in a pan with a little bit of olive oil and garlic salt – when they start to bubble, remove them from the heat.

4. For the final touch, dice some more roasted red peppers to top the hummus.

5. Serve with warm tortillas and fresh cut veggies.

To make an even bigger spread, add fresh cut feta cheese, kalamata olives and a cucumber & tomato chutney drizzled in a greek vinaigrette.  This appetizer is sure to impress your friends and takes just minutes to make!  I can’t wait to make this for my next event!