Roasted Red Pepper Hummus #SundaySupper

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Are you ready for some football?  Tonight’s the Super Bowl!  While my favorite team, the Steelers, is not playing tonight, my husbands favorite team is so we’ll be watching.  His number 1 team is the Baltimore Ravens.  So while it pains me to do so, for one night only I’ll put on my purple and cheer his team on to a Super Bowl win.

The best part of the Super Bowl for me is the food.  Good snacks and drinks really make the Super Bowl a winner.  This week #SundaySupper is sharing our favorite Super Bowl foods!

One of my favorite healthy snacks is hummus.  It’s a tasty way to eat vegetables, pita chips, and pretzels.  The only issue I have is the price.  It’s getting expensive to buy several containers of hummus every week.  While I love making my brother’s bacon cheddar hummus, it has too much fat in it to eat all the time.

I also have a recipe for hummus that doesn’t use tahini that is good, but it’s not something I could eat all the time.  I’ve tried several other hummus recipes but none of those were very good.  When I saw that red bell peppers were on sale at the market this week for $4.00 for a bag of 7 I decided it was time to try roasting my own red peppers and making roasted red pepper hummus.

The recipe was incredibly simple.  The red peppers smelled amazing as they roasted in the oven.  I cooked them just until they were black on the edges. Roasted red peppers in a jar can be substituted instead of making your own but I think the flavors are better on ones that are roasted the day you make the hummus.  Then everything gets thrown into the food processor and is processed until smooth.  It’s creamy and a bright red color.  There is a lot of flavor from the red peppers, garlic, tahini, and lemon.  This is the best hummus recipe I’ve made and it’s one I’ll be making frequently!

Roasted Red Pepper Hummus (adapted from Taste of Home Magazine)
2 red bell peppers
2 T. olive oil, dived
3 T. lemon juice
2 sprigs of parsley, stems removed
3 garlic cloves, minced
1/2 t. salt
1/2 t. pepper
1/2 t. cumin
1/4 t. cayenne pepper
1 can (15 oz) garbanzo beans, rinsed and drained
2 T. tahini

1. Preheat the oven to 450 degrees.

2.  Cut each red pepper into 4 big pieces and place on a baking sheet.  Drizzle with half of the olive oil.  Bake for around 20 minutes or until the edges of the peppers begin to blacken.  Remove from the oven and cut into pieces.

3.  Combine the red pepper, lemon juice, remaining olive oil, parsley, garlic cloves, salt, pepper, cumin, and cayenne pepper in a food processor.  Cover and process until blended.

4.  Add in the garbanzo beans and tahini and process until smooth.

5.  Spoon into a bowl and refrigerate until ready to serve.  Will keep in the refrigerator for up to 4 days.

Please make sure you check out all of the other Super Bowl #SundaySupper participants to see what they’re bringing to the big game!
#SundaySupper Super Bowl Appetizers & Snacks:

• All American Ranch Cheese Ball from The Weekend Gourmet
• Bacon Double Cheese Burger Dip from In the Kitchen with KP
• Bacon Kettle Corn from The Girl in the Little Red Kitchen
• Baked Crab Cakes from The Meltaways
• Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
• Buffalo Chicken Pizza On A Stick from Neighborfood
• Buffalo Tofu Bites from Soni’s Food
• Cheeseburger Bites from Momma’s Meals
• Cheesy Jalapeno Popper Dip from Daily Dish Recipes
• Cranberry Glazed Meatballs from Curious Cuisiniere
• Easy White Queso with Chorizo from Supper for a Steal
• Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
• #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
• Gulf Coast Smoked Tuna Dip from 30A Eats
• Ham & Cheese Crescents from Masala Herb
• Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
• Little Filo Cheese Rolls from Food Lust People Love
• Mini Crab Bites from Webicurean
• Muffuletta Skewers from Magnolia Days
• Onion Cheddar Cheese Ciabatta from Family Foodie
• Peach Jalapeno Fritters from I Run for Wine
• Philly Cheesesteak Bites from Cindy’s Recipes and Writings
• Pizza Pretzel Rolls from Cravings of a Lunatic
• Pizza Wontons from Peanut Butter and Peppers
• Refried Black Beans with Pita Chips from Basic N Delicious
• Roasted Garlic-Bacon Dip from girlichef
• Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
• Stamp & Go! from The Lovely Pantry
• Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
• Tandoori Spiced Popcorn from MarocMama
• Wonton Cones Filled with Oriental Salad from Simply Gourmet

#SundaySupper Super Bowl Main Dishes:

• Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
• Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
• Chicken in Passion Fruit Crunch from The Urban Mrs.
• Green Chile Cheeseburgers from Juanita’s Cocina
• Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
• Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
• Meatball Sub Sliders from Country Girl in the Village
• Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
• Pigs in Sleeping Bags from Comfy Cuisine
• Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
• Vegan “Hamburger Helper” Soup from What Smells So Good?

#SundaySupper Super Bowl Desserts:

• Shortbread Brownies from Baker Street
• Smores Blossom Cookies from Chocolate Moosey
• Sweet Little Pastries from Happy Baking Days
• Sweet Potato Cake Pops from Ninja Baking
• Toddler Truffles from In the Kitchen with Audrey

#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan