When the weather gets hot here the last thing you want to do is turn on the oven. When I am hungry, the last thing I want to do is wait or take time to cook something convoluted. Enter hummus, and let’s change it up with some roasted red peppers. I got this recipe from Ellie Krieger’s cookbook but really there are tons of recipes for hummus out there. This recipe still uses chickpeas and then you add in the flavor of the red peppers. In a quick whiz of the food processor, blender, or whatever mix device with sharp blades you have, you instantly have this creamy concoction. Mine turned out a little too runny at first, but it sets up nicely after chilling in the fridge. I was too hungry to wait and with some garlicky bread slices I dove right in. Definitely a go to recipe for the summer, or for a nice snack or appetizer.