Roasted Red Pepper and Eggplant Spread Hummus

I love hummus for many reasons. It’s healthy and filling. It’s fun to eat. And, it only takes just a few minutes to make and is incredibly easy.

I also love hummus because it’s versatile. The only constants are ground chickpeas, tahini, and olive oil. From there you can eat it plain or mix it up with fun and funky flavors. It’s a creative food. And we all know how excited I get about being creative with your food.

In a previous post, I talked about how much I loved Trader Joe’s Roasted Red Pepper and Eggplant Spread. It’s tangy and goes great with chips and veggies, as well as a spread in sandwiches (check out this post on a Zesty Mozzarella Panini) One afternoon, I decided to try adding the spread to my basic hummus recipe–and now I’m addicted. Though I do believe that homemade is always better, you can’t beat the zing you get when you taste a mouthful of this spread. Feel free to try your hand at making your own red pepper spread but I promise you this: if you decide to use the Trader Joe’s brand, you will NOT be disappointed. (And no, they did not ask me to write that. But if they *are* reading this and want to send a girl some Roasted Red Pepper and Eggplant Spread….she wouldn’t be opposed. Just kidding :P)

Before I post this recipe, I’d love to hear what kind of hummus you like to eat. Do you like the traditional version or do you prefer adding your own flavors? Comment below, I’d love to hear your thoughts!

Lightly puree chickpeas in a food processor.

Add tahini and lemon juice and blend for a few seconds. Slowly pour olive oil into the food processor while the motor is running. Remove mixture from food processor and scrape into a large bowl with a rubber spatula. Fold in pepper & eggplant spread, thoroughly incorporating into the mixture. Store in an airtight container in the fridge for 3-4 days. Eat with cut veggies or pita chips.

Roasted Red Pepper and Eggplant Spread Hummus

By Emily of (Mainly) Gluten Free in NYC

Ingredients:
1 15 oz. can garbanzo beans (chickpeas)
1/2 cup tahini
1/4 teaspoon fresh lemon juice (you can add more if you like)
1/4 cup olive oil
3 tablespoons Trader Joe’s Roasted Red Pepper and Eggplant Spread

Lightly puree chickpeas in a food processor. Add tahini and lemon juice and blend for a few seconds. Slowly pour olive oil into the food processor while the motor is running. Remove mixture from food processor and scrape into a large bowl with a rubber spatula. Fold in pepper & eggplant spread, thoroughly incorporating into the mixture. Store in an airtight container in the fridge for 3-4 days. Eat with cut veggies or pita chips.

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3 Comments

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3 responses to “Roasted Red Pepper and Eggplant Spread Hummus

  1. Pingback: Avocado Salsa | (Mainly) Gluten Free in NYC

  2. Pingback: Baked Gluten Free Falafel | (Mainly) Gluten Free in NYC

  3. Pingback: Pan con Tomate for New Year’s | (Mainly) Gluten Free in NYC

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