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Roasted Red Pepper With Cilantro Hummus

Veggie.Kitchen's picture
Here is a simple and satisfying recipe for making the Middle Eastern dip known as Hummus.
Ingredients
  Olive oil 3 Tablespoon
  Garbanzo bean 15 Ounce
  Tahini paste/Sesame paste 6 Tablespoon (about 1/3 cup)
  Ground cumin 1 Teaspoon
  Paprika 1 Teaspoon
  Sea salt 1 Teaspoon
  Lemon juice 4 Tablespoon (about 1 large lemon or 1/4 cup)
  Garlic clove 2 Large, crushed
  Roasted red peppers 8 Tablespoon (about 1/2 cup)
  Fresh cilantro 4 Tablespoon, chopped finely
Directions

MAKING
1. Drain or pat dry the roasted red pepper
2. To make this delicious hummus place all the ingredients into a food processor.
3. Pulse until you have a smooth creamy texture. That’s it!
4. These recipes can be adjusted to suit your own taste.

SERVING
5. Serve fresh at room temperature.
6. It goes great with pita bread, crackers or chips and is really good with falafel.
7. You can add a bit of olive oil to the top of the hummus to keep it moist and fresh.
8. Any leftovers can be stored in an airtight container in the refrigerator for another time.

TIPS
How to Roast Bell Peppers or Chili’s:
Cut whole bell peppers in halves of quarters; remove seeds and white membrane
Place peppers on a baking sheet, skin side up.
Place the baking sheet on a rack in the broiler of the oven.
Broil until the skins are blackened. Should be 10 to 15 minutes.
Remove from oven and cover the pan with aluminum foil and let stand for 15 to 20 minutes. The steam will loosen the skins.
Remove the peppers from the pan and scrape off the charred peels with your hands or a knife.
Place peppers in a jar or bowl with a tight fitting lid, cover peppers in olive oil and store in the fridge for up to a week.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Middle Eastern
Taste: 
Savory
Feel: 
Smooth
Method: 
Blending
Dish: 
Dip
Ingredient: 
Garbanzo Bean
Interest: 
Healthy
Preparation Time: 
15 Minutes

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