Today’s my birthday! Well, technically it’s not until Monday, but we’re celebrating today. The BF is in the kitchen decorating a cake he’s made for me, and I’m not allowed to help, or take a peak. So while I’ve been banished to my room until the cake is finished, to keep myself busy, I’ll show you how to make some delicious, creamy, roasted red pepper hummus.
Let’s start with first, roasting a red pepper. You can certainly use ones already roasted in a jar, if you have that on hand. I however, did not. So here’s how you do it:
(Excuse the messy stove..)
See the before and after? Aww.. look at how cute he is now! It’s perfectly fine to still have some blackened bits of skin. It adds a great charred flavor to your dip.
Now onto the hummus!
For hummus, you’ll need a sesame seed paste called tahini. This should be the consistency of said paste:
I made the mistake of buying some “raw” tahini from a local health food store, and it was far too dense and hard (almost like concrete paste.). So do not buy “raw” tahini. Just get the regular stuff! You can find it in pretty much any grocery store now-a-days.
Mmmm..
I’ll be honest, I didn’t really start experimenting with different types of cuisine until I moved out to California when I was 22. I fell in love with hummus immediately.
I use it as a spread for sandwiches, or for a dip for… anything. Really. Carrots, pita bread, celery, potato chips, my finger… you get the point.
To store, keep in a bowl with some plastic wrap in the fridge for about 5 days. It never lasts that long though. 
admin says: You’re welcome! 
Have fun trying it out!
Thank you for the great recipe, photographs, and Technique. I’d never heard of roasting peppers on gas burners.