Roasted Red Pepper Hummus

Carol » August 30, 2009 » In Recipes » 1 Comment

Roasted Red Pepper Hummus With Home-Grown Sungold Cherry Tomatoes

Roasted Red Pepper Hummus With Home-Grown Sungold Cherry Tomatoes

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.

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One Comment on "Roasted Red Pepper Hummus"

  1. admin
    19/09/2009 at 5:15 pm Permalink

    I’ve got red peppers in the fridge just waiting to be roasted and turned into red pepper hummus!!

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