Chris' Recipes

Bon Appetite!

Roasted Red Pepper Hummus

Written By: Chris - Mar• 18•15

Our household loves Hummus!  We’ve been experimenting with making a variety of flavors and just think it’s an alternative, healthier option then the Ranch dressing we usually reach for as a veggie dip.  We have purchase hummus pre-made with roasted red peppers from the store, so I got to thinking, why not make our own?  Both Bill and I are also fans of red peppers!  Once they are roasted, their flavor takes on a deep, sometimes smokiness that adds great dimension to a dish.  The hummus really benefits from the addition.  I’ve made it by roasting my own peppers, but I’ve also cheated when in a hurry and used the jarred red peppers, which is really just as good!

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Ingredients: 

1 15 oz Can Garbanzo Beans (Chick Peas)
2 Whole Red Bell Peppers, (roasted or about 3/4 cup chopped jarred roasted red peppers)
1/4 Cup Tahini
1 Garlic Clove, minced
2 Tablespoons Lemon Juice
1/2 teaspoon Salt
1/2 teaspoon Cumin
2 Tablespoon Extra Virgin Olive Oil (more to taste)
2 to 3 Tablespoons Water, if too thick

There are a variety of methods to roast peppers, ranging from an oven or a grill to a gas stove top.  I prefer doing them directly on the gas stove.  To do so, start by turning the gas burner to medium-high or high. You want a fairly large flame to ensure the quickest roasting time and sufficient blackening.  Place the peppers on the burners, making sure they are close to the flame.

Leave them over the flame, constantly monitoring and rotating them once the skin has blackened in that area.  Keep rotating until the entire surface of the pepper is black.

Either put them in a paper bag and close it, or place in a bowl and cover with plastic wrap, sealing them; and then wait 10 to 15 minutes until cool enough to handle.  Peel away the charred pepper skin and discard it.  Remove the stem and slice to remove the white membrane and seeds.  You may wish to reserve a little bit of the pepper to use as a garnish.

trader joes red pepper sauce

Or… skip all of that and use jarred ones or a spread like I’ve done from Trader Joe’s!

To prepare the Hummus:

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In the bowl of a food processor, combine tahini and lemon juice.  Fresh lemon juice makes all the difference.  I like to use the zest as well!

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Process for about a minute. Scrape the sides and bottom and process a little longer to try to whip the tahini.

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Add the cumin and whip again.  Scrape the sides and bottom.

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Add the olive oil, minced garlic, and the salt and process for about another minute or so and keep scraping the sides and bottom between processing.

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Drain the liquid from the chickpeas and rinse well with water.  Start by adding only half of them to the mixture processing them for about a minute.  Scrape sides and bottom again before adding the rest of the chickpeas.  Process until thick and quite smooth.

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Add the peppers to the hummus and continue to process for 1 to 2 minutes or until smooth.
If the hummus is too thick or still has tiny bits of chickpea, slowly add water with the food processor turned on; a tablespoon at a time until the consistency is smooth.

Store hummus in an airtight container and refrigerate up to about a week.j

Enjoy!
Cheers!
~Chris

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