Roasted Red Bell Pepper Hummus

Being someone that had never tried hummus in her life, I guess I thought my first time trying it should be homemade...and not a recipe that was the "standard" hummus recipe. I feel like it was a smart move though! I watched Guy Fierri make it, but he didn't give any measurements and it wasn't on the website so I kind of went with whatever I thought he did. I'm getting more comfortable with trusting myself in the kitchen with new recipes! Playing around with a recipe for a food I'd never had before? Just go with it :).

One other quick note is that almost all recipe's call for canned chickpeas. Alton Brown said to soak them in the crock pot for 5-6 hours with baking soda an some other stuff to ensure a creamy hummus. I went ahead and got both canned and dried. I used canned for this recipe (pressed for time) and will try soaking dried next time!

What you will need-

*Again, these measurements are mostly my own. I'm not totally sure how much Guy used but guessed based on what things looked like.*

• 1-2 cans chickpeas, drained and dried
• 4 cloves garlic, diced
• 1/2 C minced red onion (not sure if he put this in there, but I think I saw it sitting in this food processor before he added the chickpeas so I threw some in!)
• 1 jalapeno, sliced
• 2 adobo chili's in adobo sauce (Just happened to have a couple cans of these on hand. I think he used two? He may have only used one, I used two)
• 1 1/2 tsp. Paprika
• 1 Roasted bell pepper, sliced*

Directions:

• Using a blender or food processor (I finally have a good food processor YAY!), blend chickpeas, garlic, onion and jalapeno.
• Add in the adobo chili's and paprika and blend
• Add in some olive oil if needed
• Add in the red pepper and blend, adding in olive oil until you reach your desired consistency
• Garnish with olive oil and paprika (I think..)

* You can buy jarred roasted red bell peppers. I've used jarred for my Roasted Red Pepper and Basil Sauce. This time I roasted my own. This is the roasting method I use-

• set your oven to Broil
• Place the red pepper in an 8x8 baking dish 
• Roast for about 10 minutes. Once the side facing up is blackening and bubbly rotate it to the next side. 
• After all sides are roasted, place the pepper in a brown bag to let the pepper "sweat" and cool for handling (about 10 minutes)
• Peel the blackened skin off of the pepper and cut in half to de-seed