Roasted Red Pepper Hummus


Makes 6 Servings or approximately 1 1/2 cups

YOU WILL NEED

2 whole red bell peppers (substitute about 3/4 cup chopped jarred roasted red peppers)

1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice, about 1 large lemon

1/4 cup (60 ml) tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons extra virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Pinch cayenne pepper (optional)

Salt to taste

DIRECTIONS

ROAST PEPPERS

Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.

Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.

Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces to use as a garnish when serving then roughly chop the rest.

MAKE HUMMUS

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until you are happy with the consistency.

Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.

Tahini recipe:

Makes approximately 1/2 Cup

YOU WILL NEED

1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled

3 to 4 tablespoons neutral flavored oil such as grape seed, or a light olive oil

Pinch of salt, optional

DIRECTIONS

TOAST SESAME SEEDS

Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful here, sesame seeds can burn quickly).

  • MAKE TAHINI

Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times.

Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.

TO STORE

  • Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.

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