I made this recipe for a party the other night , but failed to measure my ingredients. Everyone asked me how I made it and I simply responded by saying, "I have no idea!" Tonight I tried to replicate the recipe, although as we all know...the first is always the hardest to recreate. I think I came pretty close with this one...another delicious roasted pepper chipotle hummus. Last time I used a mix of yellow, orange, and red sweet baby bell peppers. This time I used mainly the yellow ones and a few reds. The smokiness of the chipotle pairs well with the sweet buttery flavor of the roasted peppers. Enjoy!
Preheat oven to 375. Wash peppers and cut tops off to scoop out seeds. Toss peppers with 1 tbsp butternut squash seed oil (or olive oil) and lay on foil-lined cookie sheet. Roast for 20 min or until peppers are tender and slightly charred. Remove peppers from oven when done and set aside to cool to room temperature.
Set aside 1 tbsp of EVOO. Drain and rinse chickpeas.
Once peppers are cool, place in food processor with remaining ingredients. Blend until almost smooth. Add more oil or water if you prefer a thinner hummus. Chill hummus in refrigerator for at least 1-2 hours before serving.
Drizzle remaining oil on top when serving with a dash of chipotle or paprika for color.
Serve with veggies or chips. Also use on a sandwich with tomatoes, cucumber, spouts and red peppers.