2 red bell peppers (reserve some for garnish)
1 can chick peas
1 teaspoon Kosher Salt
1/2 cup tahini paste
1 teaspoon cumin
1 Tablespoon garlic, minced
1/4 cup dry white wine (like Pinot Grigio)
OR
2 teaspoons lemon juice (do this to taste, this is a guideline)
1/2 teaspoon pepper (optional)
Procedure:
1. Begin by roasting your bell peppers. You can do this by placing them on a sheet pan (cookie sheet) on the top shelf under the broiler in your oven. You can also place them on a grill. Rotate them as the sides blacken. It takes around one minute for this to happen. Once all of the sides are black, place the peppers into a metal or glass bowl and cover it with plastic wrap. Set this to the side and allow the peppers to steam for at least 15 minutes.
2. Once the peppers have steamed (and cooled a bit), peel them. Then deseed and destem them.
3. Dice one side of 1 pepper and set it to the side for garnish. The rest of the pepper pieces will be going into the food processor.
4. Add the remaining ingredients into your food processor along with the bell peppers (reserving the ones you diced for garnish). Pulse them a few times and then turn the food processor on for about one minute. Stop and scrape the sides and bottom of the bowl to make sure that you don’t have any chunks stuck to them. Also, taste the hummus for seasoning (salt and pepper), and make adjustments as necessary. Turn the machine on for 2-3 more minutes until you have the desired consistancy. Place the hummus in an airtight container with a layer of plastic wrap placed directly on the top. This will help prevent the top layer from drying out. Place in the refrigerator and allow to set for at least 3 hours to let the flavors develop.
5. When you are ready to serve your hummus. Pour your hummus into a serving bowl and lightly spray or brush the top with olive oil. This will prevent it from drying out on top and looking yucky. I like to use a 100% olive oil spray for this.
6. Garnish with a sprinkle of cumin and the bell peppers that you diced up. I also like to put a little sprig of basil in it just for a little added color – it makes the hummus look prettier
Recipe Type: Authentic
Recipe Author: Chef Alicia Perez
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.bestbitesforever.com/2014/08/19/roasted-red-pepper-hummus/
1. Begin by roasting your bell peppers. You can do this by placing them on a sheet pan (cookie sheet) on the top shelf under the broiler in your oven. You can also place them on a grill. Rotate them as the sides blacken. It takes around one minute for this to happen. Once all of the sides are black, place the peppers into a metal or glass bowl and cover it with plastic wrap. Set this to the side and allow the peppers to steam for at least 15 minutes.
2. Once the peppers have steamed (and cooled a bit), peel them. Then deseed and destem them.
3. Dice one side of 1 pepper and set it to the side for garnish. The rest of the pepper pieces will be going into the food processor.
4. Add the remaining ingredients into your food processor along with the bell peppers (reserving the ones you diced for garnish). Pulse them a few times and then turn the food processor on for about one minute. Stop and scrape the sides and bottom of the bowl to make sure that you don’t have any chunks stuck to them. Also, taste the hummus for seasoning (salt and pepper), and make adjustments as necessary. Turn the machine on for 2-3 more minutes until you have the desired consistancy. Place the hummus in an airtight container with a layer of plastic wrap placed directly on the top. This will help prevent the top layer from drying out. Place in the refrigerator and allow to set for at least 3 hours to let the flavors develop.
5. When you are ready to serve your hummus. Pour your hummus into a serving bowl and lightly spray or brush the top with olive oil. This will prevent it from drying out on top and looking yucky. I like to use a 100% olive oil spray for this.
6. Garnish with a sprinkle of cumin and the bell peppers that you diced up. I also like to put a little sprig of basil in it just for a little added color – it makes the hummus look prettier
Recipe Type: Authentic
Recipe Author: Chef Alicia Perez
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.bestbitesforever.com/2014/08/19/roasted-red-pepper-hummus/
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