I love to make my own hummus at home. It's economical, and I can flavor it to my liking (lots of garlic!). My favorite hummus is roasted red bell pepper hummus, but I have to admit I'm a little lazy today. I just didn't have it in me to roast up a red bell pepper - or spend the time waiting for it to cool down.
Inspired by my own laziness, I invented this unroasted red bell pepper hummus. It's super easy to make, considering it just uses raw red bell pepper. I punched up the flavor with extra garlic and cayenne pepper.
This hummus is great as a dip or for sandwiches. I plan on using it tonight to turn some leftover focaccia bread into hummus pizza.
Unroasted Red Bell Pepper Hummus
1 3/4 cups cooked chickpeas or one 16 ounce can, cooking or canning liquid drained and reserved
1/2 red bell pepper, roughly chopped
4 cloves of garlic, chopped
1/4 cup roasted tahini (raw is okay, but roasted gives you a lot more flavor)
juice of half a lemon
1/2 teaspoon ground cumin
pinch cayenne pepper
salt and pepper to taste
Blend the chickpeas in a food processor until smooth, adding a tablespoon of cooking liquid at a time as needed. Add the remaining ingredients and blend well. Refrigerate for at least an hour.
Variations: Try adding a favorite complementary spice like paprika or coriander. Blend in a few drops of toasted sesame oil.