Easy Roasted Red Pepper Hummus * (Not IC Safe)

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This is an ultra easy recipe that comes together in minutes in the food processor.  Try it soon and you’ll be amazed.  I like that it doesn’t use tahini paste (sesame seed paste) as I bought a big jar of that one time, used it once, and the rest went bad.  It replaces that tahini with sesame oil and the latter is something I always have on hand.  I had to omit the lemon juice but it turned out very well without it.  The jarred roasted bell pepper, which is often sold in vinegar, turns the hummus a beautiful orange/reddish color.  Enjoy!


  • 1 (15 oz) can garbanzo beans, drained, liquid reserve
  • 1 tablespoon lemon juice**
  • 1 tablespoon quality extra virgin olive oil
  • 1 clove garlic, crushed
  • 1/2 tsp. ground cumin**
  • 1/2 tsp. salt
  • 2 drops seasame oil, or to taste (optional)
  • 1 length of roasted red pepper from a jar – allow the vinegar to drip off, cut into 1-2″ chunks. (I used Krinos brand)**
  • Serve with baby carrots, celery sticks, pita chips, or toasted bread to dunk into the hummus.

**Known IC irritants, tread carefully!


  1. Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in the food processor.
  2. Stream reserved bean liquid from can into the mixture as it blends until desired consistency is achieved. (I only had to add about half the bean liquid to get the desired thickness).
  3. Serve with dippable veggies and starches mentioned above.

America’s Test Kitchen’s Roasted Carrots

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This is a beautiful recipe – three ingredients and perfection, thanks to America’s Test Kitchen.  The world is of the day is caramelization.  The perfection is in the preparation and precise directions, which are simple to follow.  Don’t judge, this beautiful dish is next to pizza rolls, and I don’t care what you think. 😉  This blog is for entertainment and sharing the love of cooking/baking, not to impress at every turn.


  • 1 1/2 lbs. carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
  • 2 tablespoons unsalted butter, melted
  • Table salt and ground black pepper (freshly ground is always best)


  1. Adjust oven rack to middle position and heat oven to 425 degrees F.
  2. In large bowl, combine carrots with butter, 1/2 tsp. salt and 1/2 tsp. pepper; toss to coat.
  3. Transfer carrots to foil or parchment-lined rimmed baking sheet and spread in single layer.  (Use the largest baking sheet that you have.)
  4. Cover baking sheet tightly with foil and cook for 15 minutes.
  5. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30-35 minutes.
  6. Transfer to serving platter, season with salt and pepper to taste, and serve.