Roasted Red Pepper Hummus
Saturday, December 20, 2014
Hummus is one of my
favorite dips. You can eat it with pita chips, veggies, grilled chicken and the
list goes on and on. Roasted red pepper is my go-to choice and I usually just
pick some up in the deli section at the super market every week.
However, my friend Adi
recently introduced me to some amazing hummus that she picks up at a
traditional Israeli market near our apartments. It is made fresh and taste
nothing like the stuff I get in the super market and that freshness/full flavor
inspired me to make my own at home.
Hummus is so simple to
make that I am not sure why it took me so long to make on my own! All you
need are some soft chickpeas, roasted red
peppers, tahini and a few other simple ingredients and you will be
in hummus heaven in no time!
Roasted
Red Pepper Hummus
1 (15-ounce)
can chickpeas
2 cloves
garlic, minced
⅓ cup tahini
⅓ cup lemon
juice
½ cup
roasted red peppers
¼
to ½ tsp. crushed red pepper (depending on your taste)
1 tsp. salt
1/2 tsp. ground
black pepper
4 tbsp.
extra-virgin olive oil
In a food processor, add
the chickpeas, minced garlic, lemon juice and tahini. Start processing
the ingredients together and slowly drizzle the extra-virgin olive oil in until
mixture is smooth.
Then add the roasted red
peppers, crushed red pepper flakes, salt and pepper and process again until the
peppers are finely chopped and incorporated. If you need to add a little
more oil to help combine that is fine, it will help make it creamier and less
stiff. Always make sure to taste before serving and adjust the seasonings
if need be.
Scoop out the hummus into a
bowl and serve! This hummus will stay good for up to a week if stored in
a sealed container in the refrigerator. Well, that’s if you don't eat it
all in one sitting...trust me, its that good.
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