This Hummus is mine, I put it on everything! I have even used it on chicken:). It makes me happy! It travels well, in a cooler on ice, so that when we are done with a hike we Have a go to item that makes our insides happy. Just remember it has to be on ice or refrigerated!!! Otherwise it will not be good(trust me my husband learned this when he took it to work and thought it was peanut butter for his celery and left it out on his desk, yes this equals= not a good idea!)
Ingredients
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Instructions
- You can peel the Zucchini/yellow neck squash if you like, if you peel the zucchini/squash your hummus will look more like hummus with no green/yellow specks
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- You can either use the recipe in notes and make your own fresh roasted red pepper or if you want a quicker version and the peppers are not in season do what I do then and grab a jar of roasted peppers. Just use the equivalent amount to equal a whole pepper.
- When I have fresh lemons I use them, when I do not I use my back-up lemon juice.
- Okay here is the main instructions:
- Take all your above ingredients and put them in a Food processor or a really good blender and combine them till they are completely smooth.
- Yes it will look like regular Red pepper hummus :).
- Then spoon into a container and serve with veggies/crackers/or my personal favorite I use it as a spread on my sandwiches(yes I have a bread recipe coming that I make)
Notes
To roast a Fresh Red/Yellow/Orange Pepper:
Preheat oven to 450 Degrees.
Take a small lipped pan line with foil.
Wash/dry your pepper(s). Place on foil lined pan.
Place pan in oven.
Turn the pepper(s) approx. every 10-15 minutes.
They will be Blackened or charred in appearance and slightly deflated when done.It takes about 30 minutes.
Take them out of the oven and place them in a bowl cover them with foil/a plate/lid so they sweat.
Let sit for 5 minutes. Once cooled, carefully peel off the blackened skin and take the top and seeds off, discard the seeds,top,skin.
You now have a roasted fresh pepper(s)