I wanted to come up with a new flavour of hummus and made a batch of roasted beetroot hummus. It was only when I uploaded the photograph that I realized I had already posted a recipe for this. So I went back to the drawing board and made pickled red pepper hummus. I was really pleased with the result and could easily see this becoming my new go to recipe for this dip.
I tend to blush fairly easily. And more so when I am complimented. I have been friends with someone for about 3 decades. He is 4 years older than I am and seriously good-looking. When we were in our twenties I was fairly infatuated with him. I met Dave when I was 24 and 18 months later we started dating. I made it very clear to him that this young gentleman was ‘my hottie’. Total eye candy who after a drink or two would flirt with me. It never went beyond flirting as we were both in serious relationships. I must confess that had Dave not been in the picture and had he lived closer, I might have convinced him that his girlfriend was not the right person for him.
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He is well aware of what I think of her and he is the first one to admit he made a mistake marrying her. Last month we were all in the same place together and the first thing he told me was how beautiful he found me. And he told Dave what his behaviour would be in his place. I must have blushed bright red! But, at the same time my self-esteem was seriously boosted. I had a further boost a few days after I served my meze platter. My friend went to buy pickled red pepper hummus from a well-known retailer. She brought it home and her husband told her after one taste that it was not as good as mine. That really made my day.
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Pickled Red Pepper Hummus
- 105 g drained weight pickled peppers (reserve the preserving oil)
- 400 g tinned chickpeas, drained (gross weight)
- 1 clove garlic, peeled and roughly chopped
- 15 mls tahini
- 15 mls reserved oil from the pickled peppers
- Salt and freshly ground black pepper to season
- Parsley to garnish
- Place the pickled peppers, chickpeas, garlic, tahini and oil into a blender
- Season generously and then purée until it is as smooth as you like your hummus
- Transfer to a bowl and garnish with the parsley