CUBS WIN! CUBS WIN! CUBS WIN! LET’S EAT HUMMUS, LET’S EAT HUMMUS! LET’S EAT HUMMUS!
My Facebook feed was filled with this jubilous chant yesterday morning. The curse was finally broken and the beloved Chicago Cubs are going to the World Series! For those of you who don’t know why this is such a big deal; this is the first time that they’ve made it this far in seventy one years! The last time the Cubs won their division was when Teddy Roosevelt was president in 1908.
The curse of the Cubs was over a goat. Truth. Read about it here.
The first game of the World Series will be played tomorrow night in Cleveland, and I’ll be sitting back with a big bowl of spicy roasted red pepper hummus and a few toasted pita wedges as I watch. Why hummus, you ask? Because I love it, and to pay tribute to Billy Sianis, the Greek bar owner who cursed the Cubs so many years ago. Cheers to you, Billy! May the Cubs win the title.
It took me a while to get the flavors in this red pepper hummus just right. I didn’t want it to be too spicy, but I didn’t want it to be bland either. After a lot of tweaking I got the balance of savory, acidic, and spicy just right.
This spicy hummus doesn’t have any tahini or olive oil in it. I know that there are a lot of people who don’t stock tahini in their pantry, and there are a lot of people who are trying to cut back on oil. This recipe is for you, my friends. That’s not to say that you can’t add a bit of tahini or olive oil if you want to, but you don’t HAVE to. It’s really good without those two ingredients.
How to Make Roasted Red Pepper Hummus
It’s so easy. Get your food processor out and start adding the ingredients. You’ll need the following:
2 cans of chickpeas
1 jar of roasted red peppers
Ground chipotle pepper
Salt and pepper
Drain the chickpeas and make sure that you save the juice, otherwise known as aquafaba. It makes a fantastic egg replacer, don’t throw it away. Rinse the chickpeas and put them in the processor.
Add the peppers. Don’t add the water from the jar, just use a fork to take out the peppers.
Squeeze the juice from the entire lemon into the processor.
Add the spices and the cilantro.
Start the processor and watch the ingredients turn into a beautiful, smooth, and creamy hummus.
Serve it with warm pita chips, sliced veggies, or tortilla chips. You could also spread it on a sandwich or a tortilla and roll it up like a wrap. Use your imagination because there isn’t a wrong way to eat hummus.
The holidays are quickly approaching. Halloween is one week from today, and then it’s time to plan the menu for Thanksgiving, Christmas, Hanukkah, Kwanzaa, or whatever you celebrate. This is also the season for unexpected guests, so you’re going to want to be prepared to feed them. Keep chickpeas, roasted red peppers, lemons, and cilantro in the house and you’ll always be five minutes away from a healthy and delicious appetizer to wow your guests.
Will you watch the World Series?
Who are you cheering for?
Will you add tahini or olive oil to your hummus?
The above links are affiliate links. Any Amazon purchases made through these links help support Veganosity.com at no additional cost to you.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.