By Kelly Bogard
As you know, Texas farmers grow quite a few fruits, vegetables and grains in our great state. I’m sure you can name quite a few of them, but there are a few that may surprise you, too.
Like Chickpeas. Also known as garbanzo beans, they’re grown in North Texas. Farmers grow olives in the Texas Hill Country. And sesame is grown all over the state. And they’re all used to make this week’s recipe.
For Red Pepper Hummus, you will need…
1 (15 oz) can Chickpeas
1 large red bell pepper
3 tbsp. tahini (sesame paste)
3 tbsp. fresh lemon juice
2 tbsp. olive oil , plus more for serving
2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. red pepper flakes
While there are many types of hummus available in the store, I like to make mine at home and add my own flavors. And I especially like adding a bright red bell pepper.
Start by rinsing and draining the Chickpeas in a large colander and setting aside to dry. While your beans are drying, slice and saute your red bell peppers over medium heat in a little bit of olive oil.
Chill the hummus for a few hours or until ready to serve. When you are ready to serve it, drizzle additional olive oil over the top and sprinkle with red pepper flakes for added flavor. Serve with crackers or chips.
In addition to having a great flavor, there are some pretty good health benefits to hummus. Like helping lower cholesterol and blood sugar, as well as being packed with protein and antioxidants. Those are some pretty good reasons to make a big bowl for sharing if you ask me. From all of us at Texas Table Top, enjoy!