Wednesday, December 21, 2011

Roasted Red Pepper Hummus Recipe

Photo: Roasted Red Pepper Hummus Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Roasted Red Pepper Hummus Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Roasted Red Pepper Hummus.

Roasted red peppers take classic hummus in a bold new direction. One bite and you can almost hear the peppers sizzling on the grill. This spread is perfect for outdoor eating adventures like picnics and cookouts.   

Yield: 2


1 large red bell pepper
1 can (14 ounces) chickpeas, drained, reserving ½ cup liquid
1 1/2 tablespoons lemon juice (22 ml)
1 1/2 tablespoons tahini (22 ml)
1 1/2 large garlic cloves, peeled and crushed with a pinch of salt
1 tablespoon extra-virgin olive oil (15 ml)
unit Kosher salt
unit Freshly ground black pepper
1/4 teaspoon cayenne pepper (1 ml)
2 tablespoons toasted sesame seeds, still hot from toasting (30 ml)


Roast the red bell pepper directly over a gas burner, under a broiler, or on a grill. Turn frequently with tongs until it is blackened and the skin is blistered all over, about 10 to 12 minutes. Place the pepper in a loosely sealed paper bag or in a covered bowl to steam for 10 minutes to loosen the skin. When the pepper is cool enough to handle, rub the skin off with your fingers, a paper towel, or the backside of a paring knife. Slit the pepper open and remove the stems and seeds.

Put the roasted pepper, chickpeas, lemon juice, tahini, crushed garlic and extra-virgin olive oil in the bowl of a food processor, and puree until nearly smooth, pausing to scrape down the sides of the bowl. Moisten with some of the chickpea liquid and season with salt and pepper and cayenne. Continue to process until smooth and adjust seasoning if necessary. Transfer the hummus to a mixing bowl.

Toast the sesame seeds over a medium-high flame in a frying pan, tossing constantly until golden brown. Add the hot sesame seeds to the hummus for an extra bit of flavour and crunch.

Serve with crudités, toasted pita triangles, or tortilla chips.

Recipe Courtesy Jacqui Malouf from the cookbook, Booty Food.
Courtesy of Christine Cushing

More Middle Eastern Food Recipes:

Roast beetroot hummus
Hummus Pit-zas
Red Pepper Hummus with Toasted Pita Triangles
Mediterranean dipping plate
Spinach & yoghurt dip

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