Keep it Simple

We had Dave's mom over for appetizers and happy hour this weekend. I wanted to keep it simple, low maintenance and light, since we were going out to a nice restaurant for dinner. Dave's mom also has a gluten intolerance, so the appetizers I serve can't be accompanied with regular crackers. Instead of the rice crackers I would normally serve, I decided to go on the lighter side and present a very colorful plate of fresh veggies with a hummus dip. It was a perfect snack before our three course meal to follow.

Since I can't just do anything without a little bit of extra effort, I decided to roast half of the red bell pepper and top my hummus with the pepper, capers and olives. You can either make your own hummus or buy the pre-made hummus if you want to go easy on yourself.

Hummus Dip with Vegetables
Makes about 4 cups

2 15 oz cans chickpeas (garbanzo beans)
Juice of 2 lemons, about 1/2 cup
6 tbsp tahini (sesame paste)
3 garlic cloves, minced
Salt

For the topping
1/2 red bell pepper
3 tbsp chopped kalamata olives
1 tbsp capers
1/4 tsp red pepper flakes
1 tbsp lemon juice
2 tbsp olive oil
Salt
Freshly ground black pepper

Drain chickpeas, reserving liquid. Put chickpeas into a blender or food processor, add 3/4 cup of the chickpea reserved liquid and 1/4 cup water. Cover and blend to a semismooth paste.

With motor still running, add lemon juice through hole in blender lid or the top of the food processor. Add tahini, garlic, and salt to taste and puree until very smooth, about 2 minutes.

For the Topping

Slice and de-seed the bell pepper and place skin side up on a baking sheet. Place oven broiler on high and broil the bell pepper until skin is black. Remove from the oven and put pepper in a paper bag. Close the bag tightly and let steam for 5-10 minutes. Remove pepper and the skin should peel off easily. Chop the pepper and place in a medium bowl. Add olives, capers, red pepper flakes, lemon juice, olive oil and salt and pepper to taste. Mix well.

Place hummus in a serving bowl and top with bell pepper mix. Serve with any of the following: carrots, sliced red and yellow bell peppers, broccoli, cauliflower, pita triangles, sliced baguette, whole grain crackers.