Football season is here!!! I know this is exciting for SO many of you.
Football equals tailgating and watch parties.
Tailgating and watch parties equal FOOD!!! …and LOTS of it. In typical tailgate fashion, this usually includes lots of hot dogs, brats, burgers, potato chips, jalapeno poppers and other HEAVY foods in general. Don’t get me wrong. I LOVE all of those things. Who doesn’t enjoy a good brat or a seriously juicy burger? …but, it’s always nice to throw a few healthy options in the mix to help offset the heaviness AND to give those seeking a lighter eating lifestyle a great choice.
I have the PERFECT solution!!
Have you gotten on the hummus band wagon? I was introduced to this lovely, lovely stuff within the last year. Co-workers would bring the store-bought variety into the office as a healthy snack. While I thoroughly enjoyed the pre-made version I wanted to find a recipe and make it myself. I knew I could make it from scratch and omit preservatives and unnecessary salt.
I researched a few recipes finding a solid basic hummus recipe and a roasted red pepper recipe. Each were a tad different. I played with both, combining aspects of each, changing and tweaking parts of each to achieve my very own version.
Alisha’s Roasted Red Pepper Hummus
3 cups garbanzo beans, cooked and drained (see technique below)
2 large cloves garlic, minced
3/4 tsp light salt
4 TBSP fresh lemon juice
2 TBSP water
1/3 cup tahini, stirred well
1/4 cup olive oil
1 1/2 roasted red peppers (prepare first, see technique below)
1/2 tsp cumin
1/2 tsp red pepper flakes (this quantity will NOT make the recipe spicy)
Fresh ground black pepper
Homemade Garbanzo beans: soak 1 lb. of dried garbanzo beans overnight in approximately 6 cups water. The next morning transfer beans AND soaking liquid to a crock pot. Add an additional 2-3 cups water to cover beans. Add 1/4 teaspoon baking soda and 1/2 teaspoon light salt. Cook on high for 4-6 hours or until very soft. (Extra beans can be frozen for future use.)
Roasted Red Peppers: Preheat oven to 450°. Carefully cut around the stem of two peppers and remove trying to leave as much pepper as possible. Cut eat pepper in half lengthwise and removed seeds and white membrane. Line a baking sheet with foil and liberally spray with non-stick cooking spray. Place peppers skin side up on the baking sheet and roast in the oven for 20-25 minutes or until the skins blacken and loosen and bubble from the flesh of the pepper. Remove from the oven and let cook for 5-10 minutes. The peppers will wilt slightly. Remove the skins and discard. The flesh is ready to use. (Any un-used portions can be frozen for future use.)
Now that we have those two simple techniques under our belt let’s get started.
In a food processor add beans, garlic and salt. Process for 2 to 3 30 second intervals, scraping down the sides between each one. Add the lemon juice and water. Process again for 30 to 40 seconds. The beans will begin to become smooth. Add the tahini and process again to incorporate completely. With the processor on, gradually drizzle in the olive oil.
Congratulations! You now have basic hummus. If you like plain hummus you can certainly stop here. But we all know that I LOVE lots of flavor so…
Let’s turn it into roasted red pepper hummus. Roughly chop 3 halves of the red pepper you roasted and add to the food processor. Add cumin, crushed red pepper and fresh ground black pepper. Process again until the peppers are completely incorporated. Chill for approximately 30 minutes to firm the consistency and serve with pita chips and fresh veggies.
This recipes makes a lot! Any extra can be frozen for future use.
I took this to a friend’s house last night for a gathering. I was pleasantly surprised and extremely excited when her kids were REALLY excited that I brought hummus. They LOVED it and gobbled it up. Now THAT’S the seal of approval!
The skinny (10 1/4 cup servings): Calories: 169, Fat: 11g, Carbs: 13g, Protein: 5g, Sodium: 108mg, Fiber: 4g
Happy, healthy tailgating my friends!!!!
Peace, love and figure friendly football!!!!