Receta Roasted Red Pepper Hummus
Roasted Red Pepper Hummus
Last summer, when trying to decide what we wanted to do for a wedding, my husband and I knew we wanted to go low-key and finally decided on a destination beach wedding in August with our immediate families. Instead of having a full-blown reception back home, we kept the low-key vibe going and threw a party at our house for our families and friends in September. We put up a tent in our backyard, filled coolers with pop and beer, and enjoyed a laid-back day. I knew I didn’t want to do any cooking, so we asked my cousin, who co-owns a sandwich shop and catering company here in Pittsburgh, if they would like to cater the party. He was more than thrilled to do it and put together a totally amazing spread. Everyone raved about the food, and one of the biggest hits (of many) was the roasted red pepper hummus. We were lucky enough to have a little bit leftover and had it polished off within two days of the party.
Since then, I kept saying that I needed to make another batch at home, but… it never happened. Until this week. Way, way long overdue, but certainly worth the wait!
I adore hummus because it’s so easy to make, totally flavorful and, for all intents and purposes, a relatively healthy snack, especially if you forego the chips and use vegetables like carrot sticks to dip. There is a huge gamut of flavor combinations that you can mix up when it comes to hummus, but my absolute favorites are traditional hummus and roasted red pepper.
This version does not disappoint – it’s full of flavor and wonderfully creamy. Whether you keep it in the fridge for snacking or serve it up at a party, it’s a guaranteed hit!
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Roasted Red Pepper Hummus
Yield: About 3 cups
Prep Time: 10 minutes
Total Time: 10 minutes
Creamy hummus infused with roasted red peppers.
Ingredients:
- ½ cup (71 grams) tahini
- ¼ cup (56 grams) extra-virgin olive oil
- 2 (14-ounce) cans (794 grams) chickpeas, rinsed well and drained
- 1 cup roasted red peppers, rinsed and patted dry
- 1 clove garlic, minced
- 1 teaspoon salt
- Pinch of cayenne pepper
- 3 tablespoons (15mL) lemon juice
- Minced parsley, to garnish
Directions:
1. Whisk the tahini and olive oil together in a small bowl or measuring cup; set aside.
2. Process the chickpeas, red peppers, garlic, salt and cayenne in a food processor until almost completely ground, about 15 seconds, scraping down the sides of the bowl as needed. With the machine running, add the lemon juice and process for 1 minute. Scrape down the sides of the bowl, then begin processing again and with the machine running, add the tahini mixture and continue processing until the hummus is smooth and creamy, scraping the bowl as necessary, about 15 seconds.
3. The hummus can be stored in an airtight container (or in a bowl covered with plastic wrap) in the refrigerator for up to 3 days. Garnish with parsley before serving.
(Recipe adapted from America's Test Kitchen)