May 9, 2011

Roasted Red Pepper Hummus

 So I know I've tried hummus before, but I think it's only been once or twice. Anyway, it seems to be quite the trend in the food world, and it's SO easy to make. If you can't find a jar of roasted red peppers like me, then roast your own. Either in the oven or directly onto the stove. And when I say directly, I mean right on the burner. Make sure to watch it so it doesn't "over-roast." 
Roasted Red Pepper Hummus
Adapted from Back to Her Roots
2 cups chickpeas 
1 Tbsp. fresh parsley
1-12 oz. jar roasted red peppers, drained (or 2-3 fresh peppers, roasted, peeled and deseeded)
1 tbsp. cumin
3 tbsp. lemon juice
3-4 tsp. minced garlic, jarred (1-3 cloves, if fresh)
Salt and pepper, to taste
1/4-1/2 c. olive oil

Combine all ingredients, minus olive oil, into a food processor. Pulse until all incorporated. Turn food processor on medium-high and stream in olive oil. Let processor for 5-7 minutes, or until fluffy and smooth.

Makes 12-1/4 cup servings.


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