I was recently asked where I get inspiration for recipes. My recipes usually come from one of two places – farmers markets (seasonal produce is so beautiful and flavorful, I can’t help but be inspired) and from dishes I’ve enjoyed out to eat. My at-home versions of these restaurant-inspired plates are not meant to be exact replicas which takes all the stress out of the process. The roasted red pepper hummus, for example, is actually a combination of two restaurant-inspired flavors…
Roasted Red Pepper Hummus
This dish is a combination of two restaurant-inspired flavors/servings. The first is from that delicious sandwich I had in Ogden (seen here). It was a roasted red pepper hummus, avocado, and veggie sandwich. The second is the hummus and crudités served at The Butcher’s Daughter. Their hummus varieties are all divine!
In addition to the crudités and hummus combination, I also got the idea to serve it in my copper colander from them as well. I don’t know that I can take much credit for this recipe considering all the help I had, but I’ll enjoy it’s healthy, deliciousness all the same!
Hummus without tahini
Hummus is traditionally made with tahini, but I never include tahini in my hummus recipes mostly out of ease. They taste a bit different, but usually the flavor I’m using(roasted red peppers in this case) has so much punch, that I don’t miss the tahini at all.
This hummus without the tahini is certainly a strong flavor profile, so it holds its own without help. I really like it with crackers and toasts, but it’s also great with crudite as well!! Ok. Let’s be honest – it’s good any which way you want to serve it!
ROASTED RED PEPPER HUMMUS
I love the variety of flavors available in the hummus section. After original and anything with garlic, roasted red pepper hummus might just be my favorite. A subtle burst of flavor that pairs perfectly with veggies and crackers alike!
- 2 cloves garlic peeled
- 1-15 oz. can garbanzo beans drained (liquid reserved)
- 2 large roasted red peppers
- 1 Tablespoon olive oil
- 2 teaspoons dijon mustard
- 2 teaspoon lemon juice
- 1 Tablespoon reserved bean liquid
- salt + fresh pepper
- In a food processor, pulse garlic until minced.
- Add beans, peppers, olive oil, mustard, lemon juice, and bean liquid. Pulse to desired thickness.
- Add salt and pepper to taste.