One of the best ways to use those chickpeas you’re growing is to make hummus. It’s simple, delicious and oh-so-healthy. Even the kids love it! Usually by dipping their pretzels into the creamy blend, but who cares? They’re eating healthy, right?
Roasted Red Pepper Hummus
2 whole red peppers, sliced with seeds removed (1/2 cup jar roasted red peppers)
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!