Our Favorite Snack.

Roasted Red Pepper Hummus is our absolute favorite snack. We eat it with just about anything: raw veggies, pita bread, chips, you name it! Since we love it so much, I thought some of you might like the very simple recipe:

1 Roasted Red Pepper (directions for roasting your own are below, or you can use the jar stuff. Personally, I prefer the fresh roasted one, but up to you.)
1 can of chick peas/garbanzo beans
1/3 cup of fresh lemon juice
1/3 cup Tahini (ground sesame seeds)
1/4 - 1/2 tsp garlic salt (to taste)

For Hummus:
Drain the chick peas and pour them into a food processor. (This could probably work in a blender, but I haven't tried it.) Add the tahini, lemon juice, and garlic salt. Puree the mixture until it's smooth. Scrape down the sides of the processor or blender, then add the red pepper. Puree again until it is well-blended. This will keep in the refrigerator for up to 2 weeks. Serve at room temperature.

To Roast your own red pepper:
Spray a 8x8 square pan or round pie pan with non-stick spray. Place the whole red pepper in the pan, broil on high. When the top side of the pepper is blackened and bubbly, turn it. You should evenly blacken every side. This process takes about 30 minutes. When the pepper is blackened, take it out and put it in an air tight container (Tupperware or a bowl tightly covered with foil or press 'n seal). Let it sit for about 30 minutes, until it is cooled and softened. Peel all the skin off, core, and seed the pepper, reserving the juices. Add the pieces of red pepper to the hummus and puree.

Yum! Even Alex loves it!