Roasted Red Pepper Hummus

When I first discovered Roasted Red Pepper Hummus it was a quick favorite!
I would go to our favorite grocer in Iowa, and splurge.  It was the most expensive hummus on the display.  I wish I would have known then how easy it was to make.  I would drop close to $4 for a tiny little tub of it. No more sister!

 Here's what you need:
2 cans Garbanzo Beans
2 Roasted Red Peppers
*or several little tri-colored peppers roasted
Olive Oil
Juice of 1or 2 lemons (or to taste)
Sea Salt
Black Pepper
Food Processor

 In the food processor, place your rinsed garbanzo beans with the juice of the lemon and about a fourth of a cup of olive oil.

 Add sea salt and the roasted peppers with the skins removed!
*to roast peppers, just place them on a cookie sheet in the oven at 400-425 and watch closely.  They will roast up within about 10-20 minutes depending on their size.  If you are a lucky girl with a gas range, you can totally do them stove top by holding them over the open flame with some tongs.  Some people do them on the grill.

 Next pulse until you have the consistency you want.

Taste it, see what you think.  Mine needed a bit more olive oil.  I added my pepper to taste here.
Pulse again.
Taste it once more to make sure you are loving all the flavors. Add whatever else is needed - more lemon juice, more olive oil, - maybe nothing!
Serve with fresh veggies for a delicious snack or appetizer.  Also great on Pita Chips!

Roasted Cauliflower with Red Pepper

This week I tried Cauliflower in a new way that has saved this vegetable for me.  I don't cook it much, because I haven't ever truly LOVED it.  After pulling this out of the oven and we were all fighting over the last of it - it will definitely be making it's way back into our diet!
This is so simple and super easy.  It would be good as a side, however we had it for an afternoon snack.
All you need is:
Olive Oil
Sea Salt
1 head of Cauliflower
Red Pepper Flakes
On a rimmed cookie sheet (I lined mine with foil or parchment) lay out your Cauliflower florets evenly. Drizzle them with Olive Oil, and salt well with Sea Salt then stir to coat.
Place them in a 425 degree oven to roast for 25 minutes.  Stir them about every 7 minutes for even browning.
Once they are done, sprinkle them with as much or as little Red Pepper Flakes as you like!  Delicious!
PS - this has been kid and babysitter approved at our house! They all loved it!