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Receta Roasted Red Pepper Hummus
by Global Cookbook

Roasted Red Pepper Hummus
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Ingredientes

  • 1 lrg red bell pepper
  • 1 can (14 ounces) chickpeas, liquid removed, reserving 1/2 c. liquid
  • 1 1/2 Tbsp. lemon juice (22 ml)
  • 1 1/2 Tbsp. tahini (22 ml)
  • 1 1/2 lrg clv garlic, peeled and crushed with a healthy pinch of salt
  • 1 Tbsp. extra-virgin extra virgin olive oil (15 ml)
  •     Kosher salt
  •     Freshly grnd black pepper
  • 1/4 tsp cayenne pepper (1 ml)
  • 2 Tbsp. toasted sesame seeds, still warm from toasting (30 ml)

Direcciones

  1. Roast the red bell pepper directly over a gas burner, under a broiler, or possibly on a grill. Turn frequently with tongs till it is blackened and the skin is blistered all over, about 10 to 12 min. Place the pepper in a loosely sealed paper bag or possibly in a covered bowl to steam for 10 min to loosen the skin. When the pepper is cold sufficient to handle, rub the skin off with your fingers, a paper towel, or possibly the backside of a paring knife. Slit the pepper open and remove the stems and seeds.
  2. Put the roasted pepper, chickpeas, lemon juice, tahini, crushed garlic and extra-virgin extra virgin olive oil in the bowl of a food processor, and puree till nearly smooth, pausing to scrape down the sides of the bowl. Moisten with some of the chickpea liquid and season with salt and pepper and cayenne. Continue to process till smooth and adjust seasoning if necessary. Transfer the hummus to a mixing bowl.
  3. Toast the sesame seeds over a medium-high flame in a frying pan, tossing constantly till golden. Add in the warm sesame seeds to the hummus for an extra bit of flavour and crunch.
  4. Serve with crudites, toasted pita triangles, or possibly tortilla chips.