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Hummus Recipe: The best roasted red pepper and almond hummus recipe

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Today was experiment in the kitchen day. It's spitting ice here, I have the fireplace going and the ambiance is just screaming for a day in the kitchen. Dutifully, I complied. I looked in the pantry, saw a jar of roasted red peppers, a can of chick peas and a can of seasoned whole almonds (the seasoning was kind of like seasoned french fries, you know the flavor.) Of course, chick peas scream hummus to me, as does a jar of red peppers - but seasoned almonds instead of Tahini? That might be pushing it. But, hey, that's what I do, I experiment with food.

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I got my Waring Pro blender out. Yea, I know, hummus calls for a food processor - but really, this blender has a Mercedes engine in it, I think. It will grind your paved drive into gravel, I swear. Anyhow, I set to work gathering my ingredients. This recipe fell together like two long lost lovers. It tasted good from the first couple of ingredients. Here is what I came up with; notice in the photo how incredibly creamy this hummus is - you just don't get that with a food processor. The Waring Pro blender is SO worth putting on your Mother's Day list.

Insanely Good Roasted Red Pepper and Seasoned Almond Hummus

Ingredients:

  • 1 jar roasted red pepper - drained with liquid reserved
  • 4 garlic cloves - more or less at your discretion, I advise start with 2, if you are wary of garlic
  • 1 tablespoon lemon juice (I put an extra teaspoon because I love tart)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 can chick peas - drained, rinsed and liquid reserved in the same bowl as the red pepper juice
  • 1 can seasoned whole almonds (or cashews or peanuts, any nut will work)
  • 1/2 to 3/4 cup reserved liquid
  • 1/2 to 1 teaspoon salt - to taste, start small

Directions:

  1. Put your drained red pepper in a blender or food processor and pulse til pureed
  2. Add garlic cloves, lemon juice and olive oil. Whirl away.
  3. Add drained chick peas and whirl some more. At this point you might need to start adding the reserved liquid. If the blender/processor isn't spinning, you need more liquid. Pulse, don't whirl.
  4. Add almonds (or whatever nut you are using) and reserved liquid, pulsing between additions as needed just to get it to a thick, creamy consistency. Now taste, if you need salt, add 1/4 teaspoon at a time - or a pinch.
  5. When you have added all the ingredients to a thick, creamy consistency, you are done. If you want it thinner, add liquid cautiously or you'll have soup.

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