Roasted Red Pepper & Basil Hummus
I decided several days ago that homemade hummus was going to be the next recipe that I post here on this blog. Apparently, it comes at a good time as it seems that the grocery stores may have a bit of a shortage in the upcoming weeks; having been forced to remove a very popular hummus product from their shelves due to a recall. The recall is unfortunate and the product will be missed by many but until it's return to store shelves, you can always make your own.
I have been making a number of different types of hummus for years. The star of this recipe is, of course, the chickpea, also known as the garbanzo bean. Chickpeas are part of the legume family and are rich in protein and fiber as well as vitamins and minerals. There are many uses for chickpeas but one of the most popular in recent years has been for making hummus. Hummus, interestingly enough, is the Arabic word for chickpeas. Hummus is a super easy and quick dip to prepare. You can make a plain hummus or you can add just about anything you like to flavor it. Here is the recipe that I came up with to share with you.
The Ingredients
One 15 ounce can of chickpeas, one whole roasted red pepper preserved in oil, tahini (sesame seed paste), basil leaves, two medium cloves of garlic, olive oil, sea salt and pepper.
Preparing the ingredients
In a small food processor, add the chickpeas, a hand full of basil leaves, and 2 medium cloves of garlic. The rest of the ingredients I have to add by taste and consistency as I am preparing it.
I start with the juice of a half a lemon, 1 tablespoon of tahini, 1 tablespoon of olive oil, and about a half of a teaspoon of sea salt and cracked black pepper. Then I blend all of the ingredients in the processor for 10 to 15 seconds. I remove the cover and give the mixture a good stir and taste. Then I start adding more of the lemon, tahini, olive oil, salt and pepper from there. Repeat this process until you have the flavor and consistency that you prefer.
For this recipe, I ended up adding 2 1/2 tablespoons of tahini, the juice of the whole lemon, about 2 tablespoons of olive oil, 1 teaspoon of sea salt and 1 teaspoon of pepper.
When you are done mixing all of the ingredients, you should end up with a nice thick paste. You don't want it too chunky or too watery. If it is too chunky, simply continue to blend it in the processor. If it is too watery, you will need to add more chickpeas.
Finally, after removing the hummus and rinsing the processor, place the preserved roasted red pepper and a little bit of the oil from the jar into the processor and give it several pulses until the pepper is broken down but still a bit chunky.
To serve, scoop the hummus into a small bowl, carve out a small space in the hummus mixture in the middle of the bowl and fill the space with the roasted red pepper mixture. Add salt, pepper and olive oil to taste.
Hummus is a delicious and healthy snack. I have prepared it for many parties and social gatherings, for a quick and healthy snack for my family to enjoy, and even as a spread that I use in my sandwiches. It is quick and easy to make and it is a crowd pleaser in just about any setting. If you have never made this at home before, this is your chance to give it a try.
Enjoy!
No comments:
Post a Comment