Tuesday, January 18, 2011

Roasted Red Pepper Hummus

I love hummus...love, love, love it.  And since my kids are getting a bit tired of beans in their dinners, I'm giving them a break and working on lunches and snacks.

Back to the recipe, drain and rinse one can of garbanzo beans (chickpeas.)  Put into a food processor and add one tablespoon of lemon juice (or the juice from half a lemon), three to four cloves of garlic (or a large tablespoon-ful), one quarter cup tahini, and half a cup roasted red peppers.  Salt and pepper to taste.

Process the ingredients until thoroughly pureed.

Gradually add a small amount of olive oil until it is very smooth.  Taste and correct seasonings.

The Verdict

We didn't even offer this to the kids - they are proving very resistant to this beans and rice experiment.  I have houseguests and they all agreed that while it was very garlicy, it was great.  I think that maybe the garlic had started to sprout and so it had a very sharp flavor. It is still scrumptious!  Next time, I think I will add more lemon juice and more red peppers.  What if we roasted the garlic first?

Roasted Red Pepper Hummus, makes about 2 1/2 cups

fifteen ounce can garbanzo beans (chickpeas)
one quarter cup tahini
one tablespoon lemon juice
two to four cloves garlic
half cup roasted red peppers
salt and pepper
olive oil

Drain and rinse garbanzo beans.  Place in food processor.

Add tahini, lemon juice, garlic, roasted red peppers, salt and pepper.  Process until very smooth and not at all chunky.

Gradually add in olive oil until creamy.  Adjust seasonings to taste.

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