The boys get off the bus in the afternoon saying the exact same thing every day.
“Mom, what’s for snack?”
They are my children, so of course they have food on the brain.
Ever since the boys were toddlers I have joked with Michael that one day they would all be teenagers, and when that day came they would have to get part-time jobs to help pay the grocery bills. Three hungry boys will become three hungry young men, ravenously going through all the food in the house in between school and wherever they have to go after. So teaching them to snack healthy has been one of my missions, with protein-rich hummus high on the healthy snacks list.
We always have hummus in the refrigerator ready for anyone that has the munchies. In the summer I make this roasted red pepper hummus with our homegrown roasted or grilled peppers, and in the winter I use bottled peppers. Both work well, though the bottled peppers are usually stored in brine and tend to be a little salty, so adjust the salt accordingly.
- In the bowl of the food processor, add the garbanzo beans, sesame tahini, lemon juice, 4 cloves of garlic, and the roasted red pepper. Pulse a few times to get the mixture going, then add 8 tablespoons of extra virgin olive oil. Process until almost smooth, about 2 minutes. Add the sea salt, black pepper, and more olive oil as desired, and process until smooth, about 1 to 2 more minutes. Taste, and then add the rest of the garlic plus additional sea salt and black pepper as desired. Store in the refrigerator in a covered container. Will keep for up to five days.
The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch. Just rinse and drain well before using.
For the olive oil, I use the packing oil from the roasted peppers to bring out even more of the roasted pepper flavor.