This red pepper hummus came about when I had roasted a few peppers and did not know what to do with them. I was making a classic hummus, the chickpeas were getting puréed in the food processor and I just threw all my peppers in there, hoping that the resulting concoction would be edible.
Well, it is really good; my daughter, Alice, who dislikes anything with a hint of spiciness liked it as well. You can use hot or mild red pepper, and as many as you like. I used about one cup for a standard hummus.
INGREDIENTS: 6 servings
- 3 cups of cooked chickpeas
- 1/2 cup of lemon juice
- 1/2 cup of cooked chickpeas water
- 1 cup of roasted and peeled red peppers
- 2 cloves of garlic, mashed in a mortar with a dash of salt
- 1/2 cup of tahini (or more, to taste)
- salt, to taste
- Place the chickpeas, lemon juice, red peppers, tahini, water and garlic in the food processor; process for a few minutes until the mixture is smooth; taste it and adjust seasoning. If you find that the mixture is too runny, but the taste is fine, you can add fresh breadcrumbs (just use one or more pieces of American-style sandwich bread) to the mixture and whirl it in the processor. It will give the hummus some body.
- Serve with pita breads or (and) cut-up veggies.
NOTE: A touch of hot Aleppo red pepper powder is not unwelcome if you like a bit of heat.
Sleepy village road in the mountains of Lebanon.
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