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Tuesday, October 21, 2008

Roasted Red Pepper Hummus

Hummus is a cold bean dip. It's very nutritious, especially if you soak your beans and don't cook them. They'll still have a lovely texture but won't have a lot of the nutrients cooked out. This is a dip that orginated in the middle east and you can still find it in middle eastern restaurants all over the U.S. There are many recipes for hummus - this is just one we use. Another we like omits the roasted red pepper, adds a bit more lemon and some cumin. We like to dip pita's, vegetables and kashi crackers in our hummus. We experimented a bit with what we liked in our hummus. Here's what Lyshie and I came up with.

1 can garbanzo beans - drained - reserve juice if desired
1 1/2 - 2 lemons cut in half
1-2 garlic cloves
2-4 Tablespoons olive oil
1/3 cup tahini
1/4 roasted red pepper - or one large piece of it from a jar
salt to taste

In food processor, process beans well.

Add in freshly squeezed juice from lemons, garlic, tahini and roasted red pepper. Blend well.

Add olive oil to desired consistency - you might want to add a bit of water or reserved garbanzo bean juice.

Lastly, slowly salt till desired flavor.

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