Tuesday, February 22, 2011

Roasted Red Pepper Hummus

Okay, I have a newfound love.  My name is Carmel, and I love hummus.  I'm addicted, I am telling you.  At least it's a healthy habit, right?  Lots of protein and fiber, and its a low-glycemic food so it doesn't make my blood sugar spike fast.  And oh so delicious.  There are so many ways you can make it with so many different flavor profiles. And it's completely vegetarian, gluten free, and soy free....so it's friendly for most eaters out there, low risk of allergy troubles.  Try this recipe out, I like it, and so did my friends at church.

Roasted Red Pepper Hummus

1-16 oz can garbanzo beans/chickpeas
2 red bell peppers
1 jalapeño, seeds removed and sliced
1 tbsp chopped garlic
3 tbsp chopped onion
1 tsp paprika
3 tbsp chopped cilantro
1 tsp black pepper
1/4 to 1/2 tsp cayenne pepper, depending on your desired heat level
3 tbsp tahini (sesame paste--you can usually find it near the peanut butter in your grocery store)
1/2 c olive oil

Turn your oven on to the broiler.  Cut the tops off the peppers, and then pull out the seeds in the center, and cut them in half.  Place them skin side up on a baking sheet, and broil for 10 to 15 minutes, til the skins are charred on the outside.  Once done roasting them, place them in a bowl with plastic wrap tightly stretched on top.  Let them sit in the bowl and steam for about 15 minutes, this will let them cool, and make the skins come off easily.  Remove the skins, and set the peppers aside til needed. (if you have a gas stove, you can also roast them by just doing this on your range instead of in the broiler.  Just leave them whole, place them over the heat and turn them as each side chars on the outside.  When they are blackened on the outside, steam them just the same as I mentioned before.)

In a food processor, blend garbanzo beans til smooth.  I usually pulse them until they are chopped and then blend them the rest of the way.  Add your bell peppers, jalapeno, garlic, onion, cilantro, and spices.  Blend til well combined, and then add your olive oil and tahini, and blend til smooth.

Chill in refrigerator til ready to serve.  Serve with pita chips, veggies, or spread inside a falafel or any other sandwich of your choosing.  Delicious!!

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