30 Jul 2015 2 Comments
One of best things about having a garden is the ability to create healthy dishes using ingredients you KNOW. You know where they came from, how they were handled, what’s in them, etc. I don’t know about you, but this is a definite plus, for me. And my kids, though I don’t think they can totally appreciate this aspect, yet!
But they can appreciate a good meal, and both adore hummus. And what’s not to love about hummus? It’s easy to snack on, delicious and healthy–perfect on pretzels or simple crackers. We added roasted red pepper to this recipe because we have peppers in our garden and happen to love the taste. We also grow chickpeas, garlic and lemons, a few other important ingredients in this recipe.
The key to success in making hummus is using a food processor. It blends the ingredients together until oh-so-smooth and creamy. No way I could make this recipe without this kitchen appliance.
Roasted Red Pepper Hummus
2 whole red peppers, sliced with seeds removed
2 cups fresh chickpeas, cooked (1 – 15 oz, can chickpeas)
1/4 cup tahini
1 large lemon, juiced
2 cloves garlic, minced
2 TBSP olive oil
1 tsp ground cumin
1/2 tsp salt
1/4 cup bean liquid or water
Roast red peppers until golden brown. Remove from oven and allow to cool. In a food processor, combine tahini and lemon juice and blend until smooth, about 30 seconds. You can use the entire lemon, peel and all (without seeds), though the result will be a strong lemony flavor. Your choice!
Next, add peppers, garlic, olive oil, cumin and salt and process 30 seconds. Scrape sides and process 30 seconds longer or until fully blended. Add chickpeas and process until smooth, 1-2 minutes. You might want to alternately stop and scrape sides throughout this process.
If hummus is thicker than you prefer, add your reserved bean liquid/water accordingly. We prefer our hummus on the creamy side and added only a TBSP of liquid. Remove hummus from processor and enjoy!
Yield about 3 cups.
For a delicious twist, use pesto instead of roasted red peppers. Better yet, how about sautéing the chickpeas in olive oil, garlic and cumin until aromatic prior to adding to the food processor. Yum. Curry would be a delightful addition, as well. Only your imagination limits your options with this recipe!