Hummus, in my opinion, is one of those great treats that is both healthy and delicious. I especially like this one because it has roasted red pepper in it! I found it on http://inspiredtaste.net/ I used the recipe from there because it gave instructions on how to make your own tahini. Tahini is not so easily found here in Madrid!
Yield: 1-1/2 cups or 4 to 6 servings
You Will Need
2 whole red peppers
One 15-ounce can (425 grams) chickpeas, also called garbanzo beans (I used dried garbanzo beans. I soaked them in water the day before and boiled them the next day. I let them cool down completely before making this.)
1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
1/4 cup (59 ml) tahini
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 teaspoon ground cumin
Pinch cayenne pepper (optional)
1/2 to 1 teaspoon kosher salt, depending on taste
Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces to use as a garnish when serving then roughly chop the rest.
Preparing the Hummus
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.Add the olive oil, minced garlic, cumin, cayenne pepper and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Adding the Chickpeas
Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Add peppers to 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, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.
Finely chop reserved pepper from earlier. Then, scrape the hummus into a bowl, make a small well in the middle and add finely chopped peppers.
Store homemade hummus in an airtight container and refrigerate up to one week.
Enjoy! Xxxx Natascha
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