Wednesday, October 24, 2012
Roasted Red Pepper Hummus
If you really love garlic, feel free to use two cloves instead of one.
On a side note, I finally finished the cake I've been wrestling with for days now! It's such a relief. I'm eating a piece as I type up this post. Lucky me, right? I promise, that recipe will be up next.
I don't know if you're the type that's able to munch on raw vegetables, but I get bored of that very quickly, so it's nice to have something like this hummus on hand. Plus, it's ridiculous how much they charge for hummus at the store. Did you see those ingredients? So basic...
If you use canned chickpeas and red peppers, this recipe will be ready in about 10 minutes. If using dried chickpeas, you'll have to start soaking them about 12 hours ahead of time. Other than that, let's get started!
Roasted Red Pepper Hummus
Makes about 3 1/2 cups
1 lb. 13 oz. (822 g) canned chickpeas or about 3 1/2 cups cooked (see note below)
2/3 cup roasted red peppers (canned or 2 large bell peppers if making homemade -see note below)
1/4 cup olive oil, plus 2 tablespoons for serving
1 clove garlic, peeled
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice, plus 1 tablespoon for serving
Tortilla chips, pita bread, or sliced vegetables
In the bowl of a large food processor, fitted with the metal blade, combine chickpeas, roasted red peppers, 1/4 cup olive oil, garlic, salt, pepper, and 1 tablespoon lemon juice. Blend until puree is smooth. If more liquid is needed, add additional olive oil 1 tablespoon at a time.
Serve with a sprinkle of smoked paprika and additional olive oil with chips, bread, or vegetables.
Note- Cooking Dried Chickpeas
Put 3 cups of dried chickpeas in a large pot and cover with cold water. Allow the covered pot to soak overnight. Drain the soaking water and add fresh cold water so the chickpeas are covered by double their height. Place uncovered pot over medium high heat and bring to a boil. Lower heat to medium low, cover pot, and allow to simmer for about 1 hour. Test to see if they are tender and continue to simmer if not fully cooked. The chickpeas should not have a dry, crumbly texture. If so, they are undercooked.
Note- Roasting Red Peppers
This recipe requires about 2 large red bell peppers.
Set oven to broil and place rack in top third of oven.
Wash the peppers and place in a sheet pan. Place in oven and check every 2-3 minutes. You want to have a nice black burn to the skins so they separate from the peppers and develop good flavor.
Turn with tongs and continue broiling until all sides are black.
Remove from oven and place in an airtight container to cool slightly for about 15 minutes.
Using your fingers, peel the skin away from the flesh of the peppers and discard. Cut the peppers in half lengthwise and remove the white ribs and seeds. Do not rinse the remaining flesh because it will remove most of the flavor.
I'm linking up this recipe at Simple Lives Thursday and Real Food Wednesday.