In Northeast Indiana, summer ends and the cold wintry weather seems to come immediately upon us. By the time my brain catches up to the fact that the backyard garden, roadside stands, and Farmers Market are done for the year, I need to have some recipes at the ready to keep my intake of healthy food.
Hummus is traditionally made with mashed garbanzo beans (chickpeas), tahini (sauce made with sesame seeds), oil, garlic, and lemon juice. Countless variations of this basic recipe exist and hummus has become quite fashionable in restaurants and food stores, with annual retail sales in the US around a half billion dollars annually. One of the variations that hooked me a couple of years ago is Roasted Red Pepper. And, being one to not like to buy anything pre-processed, I set out to come up with my own scratch-made recipe.
Rather than Tahini, a peanut butter base is made in the food processor immediately before the remaining ingredients are added. Basically, this makes a simple peanut butter which gets turned into hummus. A handful of everyday ingredients, a food processor, and a few minutes of time is all it takes.
This makes about 24 oz. I did a quick bit of math, and I can make this for around $3; a bargain in my book.
4 oz. (by weight) dry, roasted peanuts
2 1/2 T peanut oil
6 oz. roasted red pepper (from a jar)
One 15 oz. can of chickpeas/garbanzo beans, rinsed and drained
1 medium clove of garlic
3 T lemon juice
1/2 tsp. salt
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper (optional)
1 tsp. olive oil, or slightly more, if needed.
Place the peanuts in a food processor.
Process 30 seconds or until the peanuts become crumbly.
Process again, drizzling in the peanut oil until the mixture becomes creamy. Be sure to scrape the bottom and sides well with a spatula.
Add the chickpeas, garlic lemon juice, salt, cumin, and cayenne pepper.
Process another 30 seconds or until the mixture is smooth.
Taste and adjust seasonings. I add a teaspoon of olive oil to make the mixture a bit smoother.