Saturday, June 28, 2014

Red Pepper Hummus


  • 2 red bell peppers (roasted, skinned and diced)
  • 1.5 cups (one 15 oz. can) cooked chickpeas, rinsed and drained if canned (equals 1/2 c dry beans soaked overnight and cooked for 45-90 minutes)
  • 2-3 medium cloves garlic, peeled
  • 1/4 cup raw tahini (sesame paste)
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt (or less if you prefer)
  • 1/4 cup vegetable broth
  • 2 tablespoons olive oil
    1. If you are anal, skin the chickpeas. It will take a while. You might start to curse, or give up altogether.
    2. Roast red peppers directly over burner on stove until blackened on all sides. Put in a paper bag for 10 minutes. Peel off skin, dice into 1/8" pieces
    3. In a food processor, blend the garbanzo beans and garlic cloves very well. Add the tahini, lemon juice, salt, broth and oil and process until fully emulsified and creamy. Refrigerate in an airtight container for up to ten days. For best results, allow to warm to room temperature before serving.
    4. Add 1/2 of the peppers to the food processor and blend (peppers should still be visible.)
    5. Serve hummus in a bowl and garnish on top with the other 1/2 of the peppers.

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