Prep Time: 10 minutes
Total Time: 10 minutes
What You Need
1 15 ounce can of chickpeas or garbanzo beans (rinsed)
1/3 cup tahini (recipe* follows)
2 tablespoons olive oil (extra virgin if you prefer)
1/4 cup lemon juice
1/2 cup – 3/4 cup roasted red peppers (whatever your desired taste is)
2 garlic cloves, crushed
Parsley (optional)
How It’s Done
- Combine beans, lemon juice, tahini*, and olive oil into a food processor and blend until it’s smooth.
- Add in the red peppers and garlic. Process the mixture until you get the consistency you want.
- Parsley to garnish is optional.
Serve warm with warm tortilla chips, pita chips, pita bread, or my favorite Beanitos black bean chips.
Serve cold with tortilla chips, pita chips, veggies, or Beanitos black bean chips. It can be served cold or heated up and enjoyed over the next few days. The roasted red pepper hummus will store in the refrigerator for a week in an airtight storage container.
Tahini*
Tahini, a staple in Middle East pantries is base for their recipes such as hummus. Tahini can be purchased at any Middle Eastern marked or can easily be made at home from scratch. It literally is made up of 2 ingredients.
Prep Time: 10 minutes
Total Time: 10 minutes
What You Need
5 cups sesame seeds
1 1/2 cups olive oil (or vegetable oil)
How It’s Done
- Toast the sesame seeds in a preheated 350º oven for 5-10 minutes. (Using a spatula, toss frequently and do not let them turn brown)
- Cool the toasted sesame seeds for 20 minutes.
- Using a food processor blend sesame seeds and oil for 2 minutes.
Note: The consistency should be thick, but a pourable. (If too thick, blend in more oil until it reaches the desired consistency.)
Yield: 4 cups
I’m absolutely hooked on hummus and can’t believe I had never tried it before this summer. My first one was from Wal-Mart from the cooler section up by the deli. I didn’t think I’d like it, because I thought it would be bland and a big blah. What a dummy. Lesson learned; this stuff is fantastic and addicting. AND it adapts to flavor very easy, so the possibilities are only as limited as your imagination.
What’s your favorite flavor for hummus? Plain? Or, do you spice it up?
{ 0 comments… add one now }
{ 1 trackback }