A friend loves the roasted red pepper hummas at costco. The problem is, there is so much she ends up throwing it out, as she is the only one who eats it. Anyone have a recipe that I can share with her? Please?
Spiced Sweet Roasted Red Pepper Hummus Servings: 8
Submitted By: MARBALET
"We like spicy and sweet and this hummus is both. And easy too. Everything is popped into the food processor and pulsed into deliciousness. Cumin and cayenne add a bit of kick and pair nicely with the sweet roasted peppers. Makes lots."
1 (15 ounce) can garbanzo beans, drained 1 (4 ounce) jar roasted red peppers 3 tablespoons lemon juice 1 1/2 tablespoons tahini 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 tablespoon chopped fresh parsley
1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) 2. Sprinkle the hummus with the chopped parsley before serving.
I would modify the recipe a bit... Drain the red peppers very well. Use 4 T. tahini And olive oil. Pour the oil into the blender with the motor running until it's the consistency you want....about 1/4 to 1/3 of a cup. I don't put parsley in mine...but I'll bet it good....and if you don't chop it too much it will have nice flecks of green...if you puree it all the way the red pepper and the parsley will make it blackish. Linda C
The parsley is on top as a garnish. I sometimes drizzle a swirl of good olive oil on the top of the hummus just before serving. Be sure to let the hummus come up to room temp before serving.
I agree with Linda that it needs olive oil. In addition to that, I add toasted sesame oil (cheaper if you buy it at a Japanese market), and I never add cumin to it. I would be the red pepper in last and add it chopped and not pureed. I don't have my recipe here, but I'll check when I get home. I also never use canned garbanzos, as the dried ones are very cheap and easy to cook. To quick cook garbanzos, boil them for two minutes with a lot of water and then let them rest covered for an hour to soak. Then drain them and rinse them and put them back in fresh water to boil. For one to 1-1/2 cups of dried beans, add 1/4 tsp of baking soda to the fresh water, and boil at least one hour. If they are not getting done, add another 1/4 tsp baking soda and boil another half hour. They get much more tender much more quickly when boiled with baking soda in the water. The dried garbanzos have a much fresher flavor than the canned ones.
I found a recipe linked below and modified. Wanted a roasted garlic like Trader Joes. Noticed water was the 2nd ingredient on Trader's and my blender responded well when I added it. Did 2 batches from a 15 oz. can.
I also cut back on the lemon juice and omitted the soy sauce. Used sesame seed oil (2 tsp. to start) in lieu of tahini and liked it.
I'm going to try dry garbanzos after reading Lars' recommendation. The 15 oz. can was a bit much for one person.
Well, it's so simple I don't use a recipe. I drain a can of garbanzo beans, toss them into the food processor and retain the liquid. I add a slice of red pepper from the jar in my fridge and a glove of garlic, plus a heaping tablespoon full of tahini and a couple of tablespoons of olive oil. Whirl it all up, add some of the liquid from the beans that you drained until it's a consistency you like. Taste and add salt and pepper to taste. Voila! Red pepper hummus.
Hummus is one of THE most tweakable recipes, LOL. I add grilled onions to mine, and sometimes a smidgen of smoked paprika. I always add cumin.
I've mentioned that one of my few OCDs is sorting through the canned peas and removing the 'skins', makes for a smooth (different, not better) product.
Lars, once upon a time you mentioned getting fresh garbanzo beans, what did you end up doing with them?
I have about five bags, four oz each, of our garden's roasted red peppers in my freezer. Good way to use them up, I was also looking at some feta.
I'm with you, EJ, about those awful skins, related to the even BIGGER skins on those big ol' honkin' dried lima beans that I detest. It was interesting to me that when I ate at the Mediterranean Deli last weekend, their Moroccan Couscous salad had very small chick peas in it. These small peas/beans were so much more palatable than the large canned ones that I buy. If I could find the smaller beans I would be more apt to cook them from dried for hummus.
In the past I have used Jane Brody's recipe for hummus from her Good Food book. It contains sauteed onions which is always more time consuming. I really like the additional spices in the All Recipes red pepper hummus recipe, especially the cumin.
There's a tiny chickpea from India, Chana Dal. Anybody ever try to make hummus with it? It tastes a little 'drier', for lack of a better word, than regular chickpeas.
Reason I ask is that chana dal has a ridiculously low glycemic index (something like 8, where glucose is 100) so for those of us that are watching the carbs it would be a good addition.
Tahini is ground sesame seeds. It is to sesame seeds what peanut butter is to peanuts; indeed, you can substitute unsweetened 'natural' peanut butter if you can't find tahini. Still good, but different.
Jessy, I used fresh garbanzos (and/or fresh fava beans) for making falafel. Let me know if you want that recipe. Here's my hummus recipe, which I make quite often - you can cut it in half for a smaller batch, but it freezes well, if you think it is too much.
Lars' Hummus
I like Hummus with a strong garlic flavor, and so you may want to use a bit less than I do, but I think it improves the flavor.
Ingredients
1/2 pound (1-1/3 c) dried garbanzo beans, (about 3 to 3-1/2 cups cooked) 1/3 cup lemon juice 3 large cloves of garlic (6 if small) 1/3 cup olive oil (or more, to taste) 1/4 cup toasted sesame seed oil 1/2 cup tahini (toasted, if available) 2 tsp salt 1/8 tsp cayenne 1-1/4 tsp freshly ground black pepper (or to taste) 1-2 tbsp water, if needed
Directions
Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Garbanzos may require about 2 hours to cook, after being soaked, but adding 1/2 tsp baking soda to the cooking water will lessen the time. After cooking, I rinse them twice with cold water.
Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time.
It is difficult to find tahini made from toasted sesame seeds, and this is why I add the toasted sesame seed oil. Tahini is easy to find at Middle Eastern markets, and toasted sesame oil is less expensive at Japanese markets.
Sometimes I add kalamata olives, and if so, I reduce the amount of salt. If you always add cumin, you can try adding that last to decide whether you like it better with or without. It's easy to add it later, and for me it ruins it.
I have Chana Dal, but I've never made hummus with it.
teresa_nc7
lindac
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