Hummus is one of the oldest foods in the world. In fact, it is believed that chickpeas were  being cultivated over 7000 years ago in the Middle East. The exact origin of hummus remains a mystery, since its long history. However, it is most often theorized as coming from the Middle East. The name hummus actually means chickpea in Arabic. You might also hear chickpeas referred to as garbanzo beans, which is the Spanish translation. There are endless variations of hummus and today I present you with one of my favorites: Red Pepper Hummus.

Featured Ingredient: Roasted Red Peppers

If you’ve ever bought roasted red peppers in the store, you know that they can be quite pricy. I’m going to give you the tools to make your own roasted red peppers at home. Not only are they more economical, they’re tastier as well.

First wash and dry the peppers, making sure to remove any stickers. Next place the peppers directly on your gas range over medium high heat. Char all sides evenly.

Once evenly charred on all sides (the pepper should be primarily black), transfer to a bowl and cover with plastic wrap. This allows the peppers to steam and makes the skin easier to remove. Steam for about 15 to 20 minutes.

After the peppers have steamed and are cool enough to handle, begin rubbing the skin off with your hands. It should come off easily. There will be a huge temptation here to wash the skin and black flakes off. Resist this urge, as much of the smoky flavor will be lost if rinsed.

Now cut off the tops of the bell pepper with a paring knife. Gently remove all seeds from the peppers.

You now know how to make your own homemade roasted red peppers!!

If you do not have a gas range, you can still make roasted red peppers. Place them on a pan lined with aluminum foil and broil them, watching them constantly. When the skin has become blistered and charred, turn. Repeat until all side are sufficiently charred. After the peppers are roasted, follow the method above.

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Red Pepper Hummus

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Serves	2 cups
From book	Tastes of the World

Roasted Red Pepper Hummus

Ingredients

• 1/3 cup lemon juice
• 1/2 cup roasted red peppers
• 1 teaspoon salt
• 2/3 cups dried chickpeas (or 1 can chickpeas, drained)
• 1/3 cup tahini (sesame seed paste)
• 1/2 cup water (as needed)
• 2 large garlic cloves

Directions

Step 1

If using dried chickpeas, soak overnight and then cook according to package instructions. Drain.

Step 2

With food processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add chickpeas, tahini, and lemon juice; process until mixture is smooth, adding water in 1/4 cup increments if necessary. Add roasted red peppers; process until peppers are finally chopped. Season with salt and pepper. Transfer hummus to a small bowl, drizzle with olive oil. Serve with pita chips, raw vegetables, or fresh pitas.