I got my new cookbook, Lorna Sass’ Short-Cut Vegean and decided that the first recipe I would try would be Red Pepper Hummus. First, I have to say: I love Lorna Sass! I was the biggest pressure cooker scaredy-cat years ago. But with the help of Lorna holding my hand (with her expert tips and recipes), and my progression through 3 different pressure cookers (I presently own a new, safe and easy-to-use 6-quart programmable digital electric Cuisinart,with a non-stick dishwasher-safe container), I am now a brave and experienced pressure cooker user.
So yesterday I pressure-cooked my dry, unsoaked chickpeas in 30 minutes. Drained them, and put them in the fridge for today.
I doubled the recipe because I wanted enough to portion: eat, freeze, and share with a new neighbor. My philosophy? You can’t have too much hummus!
Here’s my variation:
- 3 1/2 cups cooked chickpeas
- 1 cup roasted red pepper
- 1/4 cup + 2 tablespoons tahini, sesame
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil (I make this without oil)
- 2-3 roasted garlic cloves (I make mine and freeze enough to hopefully last a year)
- 4 teaspoons ground coriander
- 2 teaspoons cumin seeds
- 1/2 teaspoon cayenne (gives a warm follow-through)
- 2 teaspoons salt, or to taste (or no-salt if that’s your preference)
Put all ingredients in food processor and puree until smooth.
Makes: 3 1/2 cups
Serve with whole wheat pitas or fresh vegetables.