Roasted Red Pepper and Cilantro Hummus

I recently was hospitalized with an intestinal condition called diverticulitis. Long story short, a change of diet was sprung onto me and so I figured I better start eating healthier.

Normally at work if i'm hungry i'd rip into a bag of chips and have a sports drink or pop of some sort. Now that i'm taking a healthier turn, I decided to make a snack that has more nutrition (in my mind) and that is made from aromatic ingredients. I decided that i'll take take some Triscuits and hummus as a afternoon snack. Here's the hummus recipe:

1 can Chickpeas
3 cloves garlic
8-10 springs of fresh cilantro
juice of 1 whole lime (or 4 key limes)
1 red pepper
olive oil
cracked pepper

Start by quartering the red pepper and tossing in olive oil, then grind some fresh black pepper into the mix. Grill the red pepper on the BBQ until the red pepper skin is looking shriveled. Remove from heat and take the skin off the pepper. I find that holding one side of the pepper section and scraping with a knife in the opposite direction works best. Once done, place the peppers in your food processor.

Drain and rinse the chickpeas. For a smoother dip, you can peel the chick peas. To do this, I put them all in a large colander and rubbed the chick peas between my hands numerous times. This peeled them quite fast. Discard the peels and put the chick peas in your food processor.

Peel 3 cloves of garlic and place in food processor. Cut the lime(s) and squeeze your lime juice directly into the food processor, then grind some more black pepper into the mixture.

Coarsely chop your cilantro and place in the food processor.

Pulse the food processor until the mixture becomes a nice paste. You may have to stop and scrape the sides and pulse some more to ensure the consistency is to your liking.

Serve chilled or at room temperature with your choice of cracker. I prefer and recommend a whole grain cracker as the theme is to eat healthy!

Bon appetit!