Hummus, I guess you either love it or hate it. We love it. People are crazy to hate it.
There, I’ve said it.
Some people usually stick with the plainer versions of hummus and are afraid to venture out. Well, if you are one of those people, try this on for size.
I would say this Herb & Roasted Red Pepper Hummus is more of an introductory flavor. It has a fairly mild red bell pepper taste, with a kick of garlic and spices (especially that chipotle powder, bam!), a little extra zing from the lemon, and of course, a hint of zestiness with those fresh herbs!
So if you are ready to take a leap of faith, and step out of your “restaurant-style” hummus zone, then try this recipe out!
If you are really feeling adventurous, try our Lemon-Lime Cilantro Hummus to slather on something like our Goat Cheese Pita Panini!
Here, let me make it easy for you and show you how it’s done.
First: Prepare the red bell peppers for roasting. Drizzle with olive oil.
Broil for about 7 minutes. But keep an eye on ‘em!
Admire how pretty they are.
Steam room these babies! That is what the ziplock bag does, it allows the steam to loosen up the skin, for easy peel action!
Skin/peel/de-robe peppers. Get as much off as you can. Be patient if some of the skin is being stubborn. It will be worth it!
Look they are going streaking! [how embarrassing]
Herbalicious and nutritious.
We like this brand of tahini. It’s about $8 for the canister, but it lasts a lifetime.
Throw it in the food processor. For the creamiest texture, check the directions below.
Wow. Impressed?
Yea, you totally are.
Toast some pita to make some crispy chips, and serve alongside your magnificent bowl of glory.
Sprinkle with fresh cracked pepper, paprika and garnish with fresh parsley and basil.
Now are you a believer in flavored hummus??
.
Herb & Roasted Red Pepper Hummus
Ingredients:
1 can of chickpeas (garbanzos) drained
I cup roasted red bell pepper (1 or 1 ½ bell peppers)
1/2 cup fresh basil leaves, julienned
1/2 cup fresh parsley, stems taken off, coarsely chopped
1/3 cup lemon juice
3 Tbsp tahini
1 Tbsp olive oil, plus extra depending on consistency
2 cloves garlic
Dash of cumin
Dash of cayenne
Dash of chipotle powder
Salt and pepper, to taste
Paprika, for sprinkling on top
Directions:
To Roast Red Bell Peppers:
Slice peppers in half and clean the seeds and stem from each side. On a foil-lined baking sheet, place red bell pepper halves, open side down. Drizzle with olive oil (about a 1tsp per pepper). Rub eat piece to help coat with oil. Place on the top rack in oven for about 7 minutes on the Broil setting. Be sure to watch them when they near the end of their cooking time. They should look charred! When finished in the oven, immediately place into a large ziplock back and seal tightly. Let sit for 20 minutes. Remove from bag, and skin should peel away easily! Discard the skin.
To Make the Hummus:
Add the drained can of chickpeas to the food processor bowl, which is fitted with the flat blade. Add the tahini paste. Blend for 1 minute. Meanwhile, coarsely chop the roasted red bell peppers (directions, above), along with the garlic, basil and parsley, lemon juice, salt and pepper, and a few shakes of cumin, chipotle powder, and just a pinch of cayenne pepper. Blend for another 1-2 minutes, until a fairly smooth consistency, streaming in the olive oil, as needed. Taste and adjust flavors as needed.
Option: Cut whole wheat pita bread into triangles. Lightly spray with olive oil, spread onto a baking sheet and place in a preheated oven at 400 degrees F for about 7-10 minutes. Be careful not to burn them! Serve along-side hummus for a great healthy treat!
From the Little Yellow Kitchen
Chrissy
