Roasted Red Pepper & Feta Hummus

Roasted Red Pepper & Feta Hummus is one of my favorite things to make because it is so good on everything.

First start by roasting 1 red pepper. Since I have a gas stove I do it over the open flame. I take a metal tongs and wedge it into the top of the pepper around the stem. Unlike roasting a marshmallow, hold the pepper right on the flame. It will pop as the skins begins to blacken. Continue rotating the pepper until it is entirely black.

OR

If you do not have the pleasure of the a gas stove, you can roast them in the oven. Place on a cookie sheet in an oven heated to 450 degrees. Turn after 15 minutes and let cook for another 15 minutes. If Pepper is black remove, otherwise turn and cook for 5 more minutes. Let cool.

After the pepper is black, place it on a plate with clear wrap covering it. Let the pepper s








Next remove all of the black skin from the pepper with either a knife like the picture or with your fingers.




Cut the stem out of the pepper and remove the seeds. Then cut into pieces that will fit in the food processor







Now that the pepper is ready, gather the following ingredients:

1/2 of the Roasted Red Pepper
1 Can of Chickpeas - drained & rinsed
3/4 C Feta
1/4 of Water
1 clove of garlic
2 tsp lemon juice
1 tsp Sea Salt
3/4 tsp onion
1/2 tsp red pepper flakes
1/2 tsp black pepper

First and foremost, take the chickpeas and one by one remove the skins. To do this take them between your thumb and for finger and give it a slight squeeze and it should come right out. Discard the shell and toss the shell-less chickpea into the food processor. I know this seems like unnecessary work, but removing the shells makes the hummus super smooth!

Blend all ingredients together until mixture is completely uniform.
Taste it, let it sit for 10 minutes and try it again. If you think it could use more red pepper add 1/2 of the remaining roasted red pepper and re-blend.

This is great on sandwiches, with fresh veggies, on chicken and with pita, what's not to love!