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.

Loaded Roasted Red Pepper Hummus recipe - Smooth, full-of-flavor hummus smothered in Mediterranean toppers. Dip away!

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.

Loaded Roasted Red Pepper Hummus recipe - Smooth, full-of-flavor hummus smothered in Mediterranean toppers. Dip away!

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.

Loaded Roasted Red Pepper Hummus recipe - Smooth, full-of-flavor hummus smothered in Mediterranean toppers. Dip away!

Wait. Would it be weird if I change my 2017 word to “hummus?”

Loaded Roasted Red Pepper Hummus recipe
Prep: 10 mins
Total: 10 mins

Loaded Roasted Red Pepper Hummus

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Smooth, full-of-flavor hummus smothered in Mediterranean toppers. Dip away!

Ingredients

  • 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

Toppers:

  • 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

Instructions

  • 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).

Loaded Roasted Red Pepper Hummus recipe - Smooth, full-of-flavor hummus smothered in Mediterranean toppers. Dip away!

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