I had my friend ask me for my red pepper hummus recipe and then I realized that I hadn't posted it on the blog.
Hummus, love it. Whether it's eating it straight up with pita chips or as a spread in a sandwich, it's a fantastic dip. I often make a big batch and pack half of it into the freezer so that I can enjoy it at a later time.
This time, I added fresh red pepper to my usual hummus. It was a nice twist to an already delicious recipe. I can only imagine what a roasted red pepper would do with this dish! Next time.
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Red Pepper Hummus
makes about 2 cups
1 fresh red pepper, cored, seeds removed and chopped
1 - 19 oz can (540mL) chickpeas, drained and rinsed
2 garlic cloves
1/2 cup tahini
1/2 cup water
1/4 cup lemon juice
1/2 tsp salt or more to taste
Place the chopped red pepper into the food processor and process until very fine. Add the remaining ingredients and continue to process until smooth.
I prefer to put it into a covered container in the fridge for at least a couple of hours or overnight to enhance the flavors.
Hunh... never thought of freezing it. Does it thaw well after it's been frozen? I bought a 2 pack of hummus from Costco, and I might freeze the second tub now.
ReplyDeleteOh yeah. Definitely. Tastes great after being thawed too. Do it!
ReplyDeleteI love hummus always have, the more garlic the better. I think the sweetness of the red pepper would be fantastic with it. This recipe is a keeper.
ReplyDeleteLove hummus - never found a red pepper hummus I thought better or as tasty as the plain one - but as I read your recipe, I have always grilled and peeled my peppers. Maybe the fresh pureed pepper will make a nice addition. I will have to try it. Cute presentation and what a great snack for the kids!!!
ReplyDelete:)
Valerie
(Loved the hummus ball recipe too - totally unique!)
I haven't posted for 3 weeks - deep in the throws of planning Eat ALberta. Great work. Time well spent, but missing my hobby site, my kitchen, cooking and reading your wonderful posts!
I hope to catch up soon!
:)
Valerie