Submitted by Andy & Abby York
Start with making Basic Hummus, except keep it a little thicker than you normally would – don’t add as much liquid to thin it. (Adding the red peppers and blending increases the moisture content a good amount.)
Put oven on broil at 500° and let preheat.
Wash two large red bell peppers. Cut lobes apart, into three or four sections depending on how many sections the pepper has. (Six to eight sections between two peppers) Remove the seeds and vein and stem.
Put sections of red bell pepper on a sheet pan skin side up and place in upper third of oven. I broiled for 5 minutes and then rotated the pan, and then heated for 7 more minutes until I got the skin blistered how I like it.
Remove pan and let cool until peppers are cool enough to handle.
Take two sections of roasted pepper, cut into medium pieces, and blend in with prepared hummus. This will make the hummus thinner than it was to begin with.
Dice the rest of the roasted pepper and mix (NOT blend) into the hummus.
Chill hummus before serving.
Family Recipe Tree 