[Eating Rainbow | Red | Red Bell Peppers]
Roasted Red Pepper Hummus
Use the first part of this recipe to make a super creamy basic hummus, then add anything else to make different “flavors.” We used roasted red peppers this time, but we love other fire roasted hot chili peppers like jalapenos, fresh herbs, roasted garlic, olives…just about anything.
makes about 2 cups of hummus
¼ cup tahini
juice from 1 lemon
2-4 tablespoons water
2-3 cloves garlic, chopped (this makes a very garlicky hummus – for a milder garlic flavor, use 1 clove)
½ cup olive oil
1 can garbanzo beans, drained, rinsed, and “peeled” of their translucent skins (this takes a long time, but it’s worth it for the creaminess of the hummus)
salt & freshly ground pepper to taste
2 roasted red peppers, peeled and julienned (1½ for the hummus, ½ for garnish)
In a food processor, combine tahini and ½ the lemon juice at highest speed until tahini is pale and fluffy, about 2 minutes. Add remaining half of lemon juice ½ tablespoon at a time if the mixture is too thick and sticks to the sides of the bowl.
Turn down the speed of the processor and add garlic while processor is still running. Add olive oil in a slow stream, alternating with about 2 tablespoons of garbanzo beans at a time, until all the olive oil and garbanzo beans have been added. If the hummus is too thick, stir in water &frac; tablespoon at a time (or lemon juice if you still have some).
Season to taste with salt (about 1 teaspoon) and peppers (a few full turns on the pepper mill). At this point, you have a basic hummus.
To make Roasted Red Pepper Hummus, add about 1½ of the roasted red peppers to the hummus in the food processor and process at medium speed.
Put hummus in serving bowl, drizzle with more olive oil, top with julienned roasted red peppers and cracked olives. Serve with warm pita bread, chips, cut vegetables, or just eat it straight out of the bowl with a spoon like we did.
How to Roast Red Peppers
We “roast” our peppers over a high heat flame on our stovetop, but any “fire” will do. Simply wash and dry peppers. Turn one burner on stovetop to high and place pepper(s) directly on the burner. Using tongs, occasionally turn the peppers until they are blackened all over.
Remove pepper(s) to a bowl and seal bowl with plastic wrap to “steam” them until they are cool enough to handle, about 10 minutes. Remove from bowl, and “peel” the thin, papery outer layer of the peppers. Cut open, remove stem and seeds.
We have no idea how long roasted red peppers last in the refrigerator, covered because we use/eat them as soon as we make them.