Yesterday was not the best Thursday ever.

But Friday is looking up!

The blog is back, and I have a recipe to share. [One Thursday issue was the blog being down due to my cache plugin malfunctioning, and the blog overloading my host’s server. Hopefully it’s fixed for now! I’ll be making a big blog move in the next two weeks, and hopefully won’t have to deal with this problem again!]

And a new header! It was about time. That summer pasta header was only like 7 months out of date.

Don’t worry, you’re not having déjà vu. This looks similar to 2 recipes from last week.

Last week, I gave you curry yogurt egg salad and then stuffed peppers with black bean crema.

But this is something brand new{ish}. When organic red peppers are on sale, you have to take advantage!

Today I’m giving you a hummus egg salad stuffed pepper.

And only 2 finished photos, because, well, you can see why below.

Mixing hummus and egg salad is hard to make pretty.

I’ve mixed hummus with hardboiled eggs before, stuffed it between 2 slices of bread, and loved it. So why not stuff it into a raw pepper? You know you love red pepper + hummus. And the best part, you don’t need to roast the pepper!

Just assemble the egg salad and stuff. Use any hummus recipe you like, or your favorite store bought brand.

Egg Salad Hummus Stuffed Peppers

6 large eggs
~3/4 cup hummus
2 large red peppers
salt, pepper, herbs to taste

Carefully place 6 eggs in a large pot and fill with cold water, covering the eggs by 1-2”.
Cover and bring to a boil.
Let boil for 1 minute, then turn the heat off, keep covered and let sit for 12-15min, depending on the size of your eggs.
Remove the eggs and place them in a large bowl filled with water + ice. Refrigerate until cooled then peel.
Slice your peppers in half, lengthwise and remove the seeds.
Coarsely chop the eggs and add to a bowl.
Fold in hummus and any dried for chopped fresh herbs.
Taste and add salt + pepper as needed.
Fill the peppers.

tips/substitutions: For a basic hummus recipe: In a food processor, process 1.5 cloves of garlic. Then add 2 cups [cooked] chickpeas, 2-3 Tablespoons tahini [or other plain, drippy nut butter – I used cashew], 3-4 Tablespoons olive oil, 3 Tablespoons lemon juice, 1/4 teaspoon salt, pepper into you food processor and process until smooth. You want the hummus very smooth and creamy for this recipe.

Feel free to add things like: