Roasted Red Pepper Hummus

The garden is slowing down, but there are still lots of peppers.  I roasted a few and added them to my usual hummus recipe.

The base is chickpeas, red pepper, onion and lemon juice.  Start by grilling or roasting the peppers and onions.  They're ready when the skin slides easily off the peppers.

I season my hummus with sea salt, smoky paprika, sesame seeds, sriracha, onion powder and garlic powder.

Chuck it all in a blender, or food processor, and blend until smooth.

Roasted Red Pepper Alfredo

This was a surprising delight.  I found a red pepper recipe from Minimalist Baker (amazing blog).  I had red peppers in the garden.  I was inspired.

First, break down the red peppers and coat with olive oil.  Then, broil, roast or grill until the skin is charred.  This should help it slide off easily.  Mix the peeled red peppers with a few cashews, tamari sauce, onion powder, garlic powder, nutritional yeast and a bit of salt.  Cover the mixture with water and puree in a high speed blender.

Prepare a portion of brown rice pasta to just-before-al-dente.

Add the blender mixture to a hot frying pan with a shot of olive oil.  Allow to bubble and reduce until slightly thickened.  Then, add a scoop of the starchy pasta water and the noodles.  Continue to simmer until the pasta is finished cooking.

It's a very rich and savoury-sweet dish.  I love it!