Roasted Red Peppers and Peas

When it is really hot out, I find that I enjoy small snacks in place of large meals. Grazing on nuts, fruits and cheeses with a cool drink in hand is a relaxing way to spend a humid evening. Hummus is a delicious (and quick) addition to any lazy dinner or appetizer spread, and these easy embellishments on the standard chickpea fare will add flavor and and a splash of color.

Roasted Red Pepper Hummus


.75 C roasted red peppers, roughly chopped
1 15 oz. can chickpeas, drained
2 Tbl tahini
1 Tbl olive oil
4 garlic cloves, roughly chopped
.5 tsp salt


Add all ingredients to a food processor and pulse until smooth. Serve on pita or crostini and garnish with a basil leaf for color.

Pea and Ricotta "Hummus"

(Adapted from 101Cookbooks)


1 C fresh peas (or frozen, thawed)
.3 C ricotta cheese
1 Tbl olive oil
.25 tsp salt
.5 small shallot, minced
.25 C freshly grated Parmesan
zest of half a lemon


Add the peas, ricotta, olive oil, and salt to a food processor and pulse until smooth.  Stir in the remaining ingredients. Serve on pita or crostini and garnish with a shallot sliver for color.

show hide 4 comments

Sarah B. - Wow…I really want to try the pea hummus!

kickpleat - i love dips in the summertime (anytime, really). they both look so good…the pea one especially. yum.

Marie - I love your ricotta “hummus” idea! I love all things ricotta. Grazing is a fun way to eat when it’s hot and humid, I agree.
I had a nice visit here, and I’ll be back!

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