Who is a Zupas fan?! My family and I recently went back to visit Utah and play in the mountains. Oh, my heart…my poor, aching heart!!! and I had to have some of my favorites to eat. Plenty of dranky dranks and sugar cookies, and perhaps one of my most nostalgic places, Zupas. We have a few copycat recipes here, like our Nuts About Berries Salad, Wisconsin Cauliflower Soup, and now this – Roasted Red Pepper Hummus BLT.
My little family and I were running by my favorite drive-through drink and cookie gas station, when supper time struck! We to pick up some dinner, so Zupas it was! I ran in, knew what I wanted, and then quickly ordered my husband a sandwich to eat on our way down to Moab. Honestly I can’t even remember what I ordered him, but I knew that I wanted to make it at home. I tweaked my hummus recipe and made a roasted red pepper hummus. Delish!
Slathered it all over some ciabatta bread and threw in some yummy fillings…
…and took a really big bite. Like how do you even take a bite out of this thing? It wasn’t pretty. Just don’t make this for a first date or anything because it’ll probably end up all over your face and hands. Sorry not sorry!
- 2 red bell peppers
- 1 jalapeno
- canola oil
- 1/8 c lemon juice
- 3/4 T soy sauce
- 1 1/4 t salt
- 1 t cumin
- 1/4 t coriander
- 1 t smoked paprika
- 1/8 c tahini paste this can be difficult to find, I get mine at Sprouts next to the peanut butter
- 5 garlic cloves pressed through a garlic press
- 2 cans cannellini or great northern beans drained
- ciabatta bread slices
- turkey shavings
- swiss cheese
- bacon slices
- tomato slices
- avocado slices
- artichoke hearts
- feta cheese
- freshly-cracked pepper
Preheat oven (or grill) to 450 degrees. Cover peppers and jalapeño with oil. Roast (or grill) until skin is blackened. Let rest.
Place all remaining ingredients in blender and blend until creamy.
Remove stems from peppers, slit open jalapeño and deseed. Add to blender and blend until creamy. Slather hummus on ciabatta slices, build sandwich with fillings, serve.