Sunday, December 16, 2012

Roasted Red Pepper Hummus

Still cleaning out the drafts folder...

This hummus recipe was made to go with the homemade pita bread I posted a few days ago, which is also missing pictures. Unfortunately, I no longer remember where I found it. I do remember that I made this at least a couple of times, varying the amount of lemon juice, salt and pepper each time. My husband generally liked it but the sesame paste flavor was way too overwhelming for me so I gave for awhile. I think when I do try it again, I'll either try a different brand of sesame paste or omit it entirely.

Roasted Red Pepper Hummus
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 cup chopped drained roasted red peppers from jar
salt and pepper to taste

With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

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