Roasted Red Pepper Hummus and the Pink Glove Dance
Pink Glove Dance: The Sequel!!!
and on to the food...
This is a very simple recipe that can be modified easily to be use other flavors besides Roasted Red Pepper. I have made this also without the peppers for regular hummus, with black olives and a pinch of sugar for a more earthy hummus, and seeded roasted tomatoes for a fresher taste.
One update I intend to make to this recipe soon is the quantity of chick peas will be measured after drained so that dried chick peas can be used instead of canned.
My favorite use for this hummus is as the protein on a veggie wrap...come back soon for that recipe!
Roasted Red Pepper Hummus
and on to the food...
This is a very simple recipe that can be modified easily to be use other flavors besides Roasted Red Pepper. I have made this also without the peppers for regular hummus, with black olives and a pinch of sugar for a more earthy hummus, and seeded roasted tomatoes for a fresher taste.
One update I intend to make to this recipe soon is the quantity of chick peas will be measured after drained so that dried chick peas can be used instead of canned.
My favorite use for this hummus is as the protein on a veggie wrap...come back soon for that recipe!
Roasted Red Pepper Hummus
Origin: Allrecipes with modifications by me
|
Prep Time: |
5 min |
Cook Time: |
0 |
Cool Time: |
1 hr |
Servings: |
8 |
Ingredients:
1 (15 ounce) can garbanzo beans (chick peas), drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
Drizzle of olive oil
Directions:
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley and drizzle the top with a bit of olive oil before serving with chips, pita wedges, or crackers.
Additional Notes:
To spice it up a bit increase the cayenne to 1/2 teaspoon.
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