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Is September halfway over already?
Where did the time go? I’d hoped to have read a few books on my reading list by now, but I’ve actually only read one. I normally read one or two each week.
But this one book, that I did take the time to read, rather devour, is incredible and I’d love for you to check it out.
Maybe check it out as you’re eating this roasted red pepper hummus? Or listen to it as you’re making it, I love audiobooks, I can really plow through them.
If you’re dying to know what this magical book is, it’s:
Everything Is Figureoutable by Marie Forleo.
It’s basically a self-help book for all women, giving the confidence, actionable advice, and permission slip that many are looking for, even if they don’t realize that this is the case.
In the first few pages, I found this quote that I’d love to share with you:
“…insight without action is worthless. Taking action is the only path to change.”
And then I starting thinking and reflecting about just how true this is! And it applies to almost anything in life–whether it’s getting someone to sign a paper to get you out of your calculus class in college, or dealing with a life changing injury…*everything is figureoutable*!
I don’t know, all I can say is, this shit is life changing. For me, anyway.
Another life changing thing that I’ll be sharing today is this insanely delicious,
and just slightly smoky…
ROASTED RED PEPPER HUMMUS!
That was a pivot if i’ve ever written one.
Before we get to the recipe, I’d just like to add one note about roasting red bell peppers.
If you have a gas range, roasting red peppers this way is a complete game-changer.
You just need to place a raw, red pepper over a medium-high flame and turn it every few minutes until it’s collapsing and charred. That’s it! The whole process only takes about 15-20 minutes, max. I can get this done in 10, but maybe don’t shoot for that…
And just one more note about the beans…
You can use canned beans, but the true beauty of this hummus is that it’s made from scratch. Raw beans that you’ve cooked yourself are truly better than canned. And this is a hill that I will DIE ON.
They’re better, and they make better roasted red pepper hummus.
You can just take one cup of raw beans, rinse them, boil them for about an hour, and then let them soak, expand, and cool for another hour. After two hours you have the freshest, most delicious beans.
BUT if you must use canned beans…
If you’re going to use canned beans in this recipe, though, just use two 15 ounce cans and rinse the beans well.
Without further ado, here’s the recipe! If you try it and love it, please drop a comment, tag me on IG @plantsdish, or leave a review below!
Roasted Red Pepper Hummus – From Scratch
- blender or food processor
- 1 cup dry chickpeas or garbanzo beans they're the same thing
- 2 roasted red bell peppers skins + seeds removed
- 1/4 cup olive oil extra virgin
- 1/4 cup tahini
- 3 juicy lemons juiced
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne
- 6 galic cloves
- add dry, rinsed chickpeas to a pot and fill approximately two inches above the beans, boil for one hour, then set aside for another hour allowing all of the water to absorb
- while the beans are cooking, grab two red bell peppers. if you have a gas range, just place the red peppers over the burner and turn with tongs over medium heat until they're charred. if you're using an oven, slice the peppers in half, remove the stems and seeds, place face down, and roast for about 20 minutes, cool, then peel the skins off.
- add everything else to a blender or food processor. plus + blend until creamy and smooth, adding water as needed only a little at a time
- garnish with a sprinkle of cayanne, olive oil, cilantro, or reserved roasted red peppers