Roasted Red Pepper Hummus
September 25th, 2009 | Published in Appetizer Recipes, Bean Recipes, Vegetable Recipes | 1 Comment
Roasted Peppers, photo: Nicole
Darn it all, I accidentally discarded my pictures of roasted peppers coming out of the oven. But here is the finished product and the simple instructions for creating them below.
Place whole unblemished peppers on a dry sheet pan. Place the pan in a 450° oven and roast (turning several times with tongs) about 45 minutes until evenly charred. Cool then peel and remove the stems and seeds and you’re in business. They can be refrigerated or frozen at this stage.
photo:Nicole
Roasted Red Pepper Hummus Recipe
This is such a lovely way to use the mountains of roasted peppers I create when they’re in season. This is a classic hummus recipe with the addition of your homemade roasted peppers.
Makes about 3 cups
- 2 (15-ounce) cans garbanzo beans, drained
- 1 tablespoon minced garlic
- 1/4 cup fresh lemon juice
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 cup roasted red pepper strips
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Place all of the ingredients in a food processor.
- Pulse to blend and purée. Season to taste with salt and black pepper.
- Cover and refrigerate for at least 2 hours or up to 5 days.
- Garnish with fresh Italian parsley, basil or red pepper strips. Serve with crackers or vegetables for dipping.
September 13th, 2010at 11:20 pm(#)
Love the idea! Of the red peppers. I came here from foodista and love some of your recipes!