*I found this to be an excessive amount of oil and tahini. Next time, I would probably use 2 tbsp of tahini and maybe 1 tbsp of olive oil. I had to add a lot more lemon juice (and even lime since I ran out of lemon juice, which worked out just fine) to balance out the richness of the oil and tahini.
*I also like a bit more garlic, so I think I actually used 3-4 cloves, but I would probably use up to 6 or 7.
*The red bell pepper component definitely needs some more experimenting. I didn't think there was a strong enough red bell pepper taste, even though I added about 2 tsp of smoked paprika too.You can make this recipe exactly as is without the red bell peppers if desired.
Ingredients
1 jar of roasted red bell peppers (e.g. from Trader Joe's)
3 tablespoons lemon juice (1 to 2 lemons)
1/4 cup water
6 tablespoons tahini
2 tablespoons extra virgin olive oil, plus extra for drizzling
14 ounces chickpeas, rinsed and drained (1 can)
1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 pinch cayenne pepper
Instructions
Mix lemon juice and water in small bowl.
Whisk together tahini and olive oil in another small bowl.
Drain red bell peppers, saving liquid for another purpose (e.g. vegetable stock!). Blend red bell peppers until liquified. Pour out and set aside.
Process chickpeas, garlic, salt, cumin and cayenne in blender until chickpeas are crumbled and ground up. Keep the blender running while adding the lemon/water mixture. Scrape down the sides and blend until incorporated.
Add blended red bell peppers from earlier, blend until incorporated.
Scrape down sides, and then with blender running, slowly add the oil/tahini mixture. Process until smooth and creamy.
Place in container and drizzle olive oil on top, ensuring an even coat on top of hummus. Refrigerate at least 30 minutes, although overnight is best to let the flavors meld together.
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