Roasted Red Pepper Hummus

Most people have a favorite recipe for homemade hummus.  The ingredients are so straight forward that is really hard to mess it up.  I have been experimenting with different versions of hummus lately and I think that I have found a favorite.

This roasted red pepper hummus, with the addition of roasted red pepper and roasted garlic gives this tasty spread a more complex flavor profile in which the chickpea flavor is made more subtle.  I have to admit that I rarely turn on the oven to just roast a pepper; so, when I have something baking in the oven, I will often roast a couple of peppers and a head of garlic, even if I do not have an immediate plan for using them.  Once they have cooled down, I remove the skin of both, wrap them tightly in resealable bags and store in the refrigerator for when they are needed.

Canned garbanzo beans are perfectly fine to use for this recipe.  The tip for a creamier hummus is, however, to get rid of the skin.  This is very easy to do:  drain and empty the can into a small bowl, fill the bowl with lukewarm water and rub the garbanzo beans between your fingers.  The skin will come right off.  This small, extra step makes all the difference. This spread is not only delicious, but it is a healthy alternative to mayonnaise in sandwiches. It holds well in the refrigerator for an entire week; that is, if it lasts that long!

Roasted Red Pepper Hummus

 

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Prep time

10 mins

Total time

10 mins

 

An easy appetizer to make and a real crowd pleaser!

Author: Marilena Leavitt

Recipe type: Appetizer

Cuisine: Middle Eastern

Ingredients

• 1- 15 oz. can of Garbanzo beans, well drained and peeled
• ½ cup roasted red peppers (your own or from a jar)
• 3 cloves roasted garlic (or lightly sautéed)
• ¼ cup tahini (sesame seed paste)
• 3 TBSP. lemon juice
• pinch of ground cumin
• pinch of Cayenne pepper
• ½ tsp. salt
• ⅓ cup cold water
• Garnish
• 1 TBSP. fresh cilantro, minced (optional)
• --- few whole garbanzo beans (optional)
• --- extra virgin olive oil
• --- paprika (optional)
• Pita Chips
• 3 med. Mediterranean pitas (pocketless)
• 1 TBSP. olive oil
• ¼ tsp. paprika (or zaatar)

Instructions

1. Rinse the Garbanzo beans well under cold running water. Reserve a few for garnish and set aside. Place in a bowl with lukewarm water and rub between your fingers to loosen up the peel. Discard the peel and rinse again.
2. In a food processor, purée the garbanzo beans, red peppers, garlic, tahini, lemon juice, 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. Add the cold water and mix again. Taste and adjust the seasoning. Transfer to a serving bowl and refrigerate for at least 1 hour.
3. Heat the oven to 400°F. Cut the pita into wedges in a single layer on a baking sheet. Brush the tops with a little olive oil and sprinkle with some paprika. Flip the wedges over and repeat with the other side. Bake for about 12 minutes or until the chips are golden brown. Remove to a rack to cool.
4. To serve, bring the hummus to room temperature, sprinkle with some cilantro, add the reserved garbanzo beans (if using), and drizzle on some olive oil and a pinch of paprika.

Notes

-- If you don't like roasted peppers, you can omit them and you will still have a very flavorful hummus spread!

-- The hummus can be made up to 3 days ahead and stored in the refrigerator. Serve at room temperature for optimal taste.

3.5.3240

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