For the last couple of years, I’ve embraced the “one word” concept for the new year instead of a whole slew of resolutions. I find it refreshing and it helps keep me focused. A couple of years ago, my word was “nourish.” Last year, it was “simplify.” I’m not sure I lived a life that was the epitome of either of those words during their years, but I do feel like it made a difference.
I think my word for 2017 is going to be “flourish.” It’s a bit of a lofty word, and maybe it’s silly but that makes me a little nervous. But I think that only good things can come of striving toward flourishing more in life – be it my own personal health, our family, friendships, and work.
I suppose I can tie the word “flourish” into hummus because hello, hummus is a totally delicious superfood and having it around always helps me eat healthier. And flourish. Clunky segue. Sorry.
This Loaded Roasted Red Pepper Hummus just about the most irresistible hummus I’ve ever made.
I was inspired by this loaded hummus recipes, and wanted to pile one high with kalamata olives, roasted red peppers, and more. Ultimately, I decided that the roasted red peppers needed to go in the hummus, too. I love the smoky addition and the gorgeous orange hue it gives the whole shebang.
And then we pile it on. Toasted pine nuts, fresh basil, red onions, chickpeas, olive oil … good gracious, once you get started loading up your hummus, it’s kind of hard to stop.
Wait. Would it be weird if I change my 2017 word to “hummus?”
Loaded Roasted Red Pepper Hummus
- 1 15-ounce can chickpeas, drained, but reserve the liquid
- 1/2 cup roasted red peppers (either homemade or from a jar)
- 1/3 cup tahini
- 3 tablespoons freshly squeezed lemon juice (from about one large lemon)
- 2 medium garlic cloves (minced)
- 1/2 teaspoon salt plus more to taste
- 2 tablespoons toasted pine nuts
- 2 tablespoons diced roasted red peppers
- 1/4 cup chickpeas
- 2 tablespoons chopped kalamata olives
- A few fresh basil leaves (diced)
- 2 tablespoons chopped red onion
- A drizzle of good olive oil
- Add the chickpeas (not the liquid), roasted red peppers, tahini, lemon juice, garlic, and salt to the pitcher of a high-powered blender or food processor fitted with the "S" blade.
- Blend, adding the chickpea liquid about 2 tablespoons at a time to get and keep things moving, until the mixture is silky smooth.
- Taste and add additional salt if desired.
- Scoop into serving bowl and add toppers. Serve with pita wedges and/or fresh veggies (I love this one with sliced cucumbers).