Sunday, June 30, 2013

Random Recipe Post: Roasted Red Pepper Hummus

I have been trying (not entirely successfully) to eat healthier these days. Although I have, so far, not been fully able to resist candy, ice cream, croissants or any of the other guilty food pleasures I have become addicted to, I have managed to find some healthy recipes as alternatives and am slowly trying to phase out the bad and phase in the good. I may, as a result, sometimes share a recipe I particularly enjoy, the first of which is a Roasted Red Pepper Hummus that I made for a girl's night. It got gobbled up with surprising speed, especially considering there were probably about 4 cups of it. What made it even healthier was the fact that we were dipping veggies into it rather than pitas, and it was delicious!

What you need:

2 whole red bell peppers
One 15-ounce can chickpeas (drained and rinsed {and peeled, if desired})
1/4 cup fresh lemon juice
1/4 cup tahini
Half of a large garlic clove, minced
2 - 3 tablespoons olive oil
1/2 teaspoon ground cumin
Pinch cayenne pepper
1/2  teaspoon salt
STEP ONE: Roast the peppers
  1. Preheat oven to 500 degrees
  2. Cut peppers into halves lengthwise, removing stem, seeds and core
  3. Arrange on foil-lined baking sheet
  4. Switch oven to broil and broil peppers until skin has charred, approx. 10 minutes for me.
  5. Remove peppers from oven, place in bowl and cover with plastic wrap (sealable container will also work). Allow to cool until easily handled.
  6. Peel away and dispose of pepper skins.
STEP 2: Make hummus
  1. In food processor, combine lemon juice and tahini, process for approx. 2 minutes, scraping down the sides halfway.
  2. Add garlic, oil, cumin, cayenne pepper and salt. Process for another minute, scraping sides partway through.
  3. Add half of the chickpeas and process until well combined.
  4. Scrape down walls of food processor and add remaining chickpeas. Process until smooth.
  5. Add red peppers, combine until smooth.
  6. Serve :)
Hummus can be premade and stored in the refrigerator in and airtight container for up to one week.

This is what the tahini looks like BEFORE processing.
I forgot to take a picture of it after processing but it whips and
becomes fluffy and makes a big difference to the consistency
of the hummus.


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