Roasted Red Pepper + Sun-Dried Tomato Hummus
With both Valentine’s Day and Super Bowl 50 on the horizon, I was inspired to make a recipe that would serve these incompatible holidays equally.
Let’s be honest, stereotypically, each of these events cater to a certain clientele — the beer guzzling, nacho-pounding crowd for one and the rosy-colored, cat-eyed sunglass-sporting crew for the other. I’ll let you figure out which typically goes with which.
Unless you’re a dude who was lucky enough to find a football-loving wife (sorry, hun) or a gal whose man was born with Shakespeare sonnets written on his heart, couples have to compromise to make both of these celebrations fun for everyone.
Enter: this Roasted Red Pepper + Sun-Dried Tomato Hummus.
How can a humble hummus bring two opposing teams together, you ask?
Well for one, everyone loves hummus. Two, it’s the perfect dish for either occasion!
Hummus makes a delicious, healthy appetizer for a Super Bowl pregame, and this particular fiery, red blend is the perfect precursor to an even hotter dinner for two on V-day.
It also makes a great snack option for a Anti-Valentine’s Day Singles Mixer — obviously lighter fare is better for flirting!
As I mentioned before, my hubby is slightly obsessed with hummus, so I knew this hummus would be a direct route to his heart this Valentine’s Day.
Not only does it taste incredible, it’s also packing some reported aphrodisiacs. Wink, wink.
The ancient Greeks believed olive oil increased men’s virility. While I don’t have any scientific data to back up this claim, I do know that EVOO is a great source of healthy fats that support heart function, blood flow, and hormone production. Hubba hubba.
Chili flakes are also a commonly cited aphrodisiac, thanks to their ability to enhance mood by stimulating the release of dopamine and serotonin. Now we’re talking.
Whichever upcoming holiday you’re more excited about, I hope this healthy hummus will help you satisfy the needs of all parties involved!
- 2 Red Peppers
- 4 T. + 1 tsp. Extra Virgin Olive Oil
- 1 Can Garbanzo Beans
- ½ C. Sun Dried Tomatoes (about 9)
- 1 Garlic Clove
- ½ Lemon, juiced
- ½ tsp. Salt
- ½ tsp Chili Powder (optional)
- Chili Flakes for garnish (optional)
- Wash and slice red peppers, and toss with a tsp. olive oil. Roast at 400 F on a baking sheet for 10 minutes, until browned.
- Combine roasted peppers with the remaining ingredients in a food processor and puree.
- Top with optional chili flakes and serve with warm pita chips!