Luscious, beautiful sunset colored Roasted Red Bell Hummus is delicious in so many ways: with veggies, with pita wedges, chips, and as a spread for sandwiches and wraps. We love to spread warm corn tortillas with this good and good for you hummus topped with slices of avocado for a lovely treat anytime. Hummus is great on salads when thinned out with a little water and a squeeze of lemon.
I stock this or another type of hummus in the fridge for those times of snack attacks so that it is easy to reach for something healthy. We often make it a main meal with lots of fresh veggies and a bit of warm breads for a very satisfying and nutrient rich repast.
If you have home-cooked chickpeas/garbanzos and roasted peppers, it takes just a few minutes to whiz a bowl of hummus. It is handy to cook a big batch of the chickpeas and allot portions for the various dishes including putting aside a portion or two in the freezer. You can roast a few peppers while making roasted veggies for other dishes. Canned roasted peppers and garbanzos may be used if homecooked ones are not handy.
Hummus will last for at least a week if kept chilled in a sprucelessly clean container with a well-fitting cover. When serving, remove what is needed, but do not put back unused portions back into the original container.
I stock this or another type of hummus in the fridge for those times of snack attacks so that it is easy to reach for something healthy. We often make it a main meal with lots of fresh veggies and a bit of warm breads for a very satisfying and nutrient rich repast.
If you have home-cooked chickpeas/garbanzos and roasted peppers, it takes just a few minutes to whiz a bowl of hummus. It is handy to cook a big batch of the chickpeas and allot portions for the various dishes including putting aside a portion or two in the freezer. You can roast a few peppers while making roasted veggies for other dishes. Canned roasted peppers and garbanzos may be used if homecooked ones are not handy.
Hummus will last for at least a week if kept chilled in a sprucelessly clean container with a well-fitting cover. When serving, remove what is needed, but do not put back unused portions back into the original container.
Ingredients:
2 cups Chickpeas/Garbanzo beans, freshly cooked + 1/2 cup cooking broth
2 cups Chickpeas/Garbanzo beans, freshly cooked + 1/2 cup cooking broth
2 Red Bell Peppers, roasted whole, peeled and deseeded
2 Tbsp tahini (sesame seed butter)
3-4 Tbsp fresh Lemon juice, (or to taste)
1 garlic clove (or to taste)
1/4 - 1/2 tsp freshly ground Cumin
1/4 - 1/2 tsp Smoked Paprika
1/4 - 1/2 tsp Smoked Paprika
1/4 - 1/2 tsp ground Red Pepper (Cayenne)
Salt to taste
Garnish:
1 Tbsp fresh Parsley, finely chopped
Cayenne, Paprika, or Sumac for dusting the top
Salt to taste
Garnish:
1 Tbsp fresh Parsley, finely chopped
Cayenne, Paprika, or Sumac for dusting the top
Method:
I like to use the garbanzos while they are still warm for a smooth and silky hummus. Combine all ingredients in the bowl of a food processor or a highspeed blender carafe. Process until completely smooth, about 2 minutes or so adding a little cooking broth or water if using canned beans as necessary to get the right consistency.
Taste and adjust seasonings. Don't worry if the hummus is a bit runny; upon chilling it thickens up.
Spoon into a clean container, cover and chill until ready to use.
Remove the needed amount of the hummus onto a serving dish with a clean spoon.
Serve garnished with the parsley and a dusting of paprika, cayenne or sumac.
Enjoy!!
Taste and adjust seasonings. Don't worry if the hummus is a bit runny; upon chilling it thickens up.
Spoon into a clean container, cover and chill until ready to use.
Remove the needed amount of the hummus onto a serving dish with a clean spoon.
Serve garnished with the parsley and a dusting of paprika, cayenne or sumac.
Enjoy!!
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