Sunday, March 16, 2008

Roasted Red Pepper Hummus


This was a nice change to the typical hummus we have. Next time, I'll add an extra clove of garlic but, other than that, this was very good! I followed the recipe almost exactly. The only things I changed was that I streamed in a little olive oil to get the hummus to a consistency that we liked and I roasted the red pepper under the broiler. My changes are bolded below.

Roasted Red Pepper Hummus

1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers (I roasted 1 red pepper)
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves (I used dried)
Olive Oil

Preheat your broiler and then broil the red pepper for a couple minutes, turning it once the skin has blistered and blackened. After all sides of the pepper look charred, remove it from the broiler and put it in a bowl. Cover the bowl with plastic wrap and set aside to let the pepper cool.

When the pepper is cool enough to handle, peel the skin off (it should come off easily at this point) and slice it.

Rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

1 comment:

Gillian said...

this looks great! :) I'll have to try it soon (I will go for just about anything with lentils!)