Tuesday, May 15, 2012

Roasted red pepper hummus

My family enjoys Roasted Red Pepper hummus with baked pita chips or in wraps with pita,tahini,falafel (my style) or just as a dip for crackers or baby carrots.

1 16oz. can Chickpeas
½ cup plain yogurt(low-fat,non fat or whole)
1 tbsp Tahini (recipe follows)
3 fat cloves of garlic
1 large red pepper
½ tsp cumin powder
¼ tsp paprika
1/8 tsp pepper
Salt to taste


What you need to do:

          Roasting the pepper
  • Wash and pat dry the red pepper. Scrape off the sticker if any.
  • Preheat the oven to 450 Deg F and arrange the pepper on a cookie sheet lined with an aluminum foil.
  • Let the pepper roast turning every 15 mins until done, about 25-30 mins.
  •  I throw in the 3 cloves of garlic with the skin on and wrap them in an aluminum foil, along with the pepper to roast. But roasting garlic is optional.
  • After the pepper is done, drop it in either in a bowl and cover the bowl with a cling wrap or drop it in a zip lock bag.
  • Let it rest for 20 mins.
  • Resting helps to peel off the skin easily.
  • Remove the pepper on a cutting board ,peel off the black skin .Remove the stem and the seeds and discard.At this stage,if you have roasted few extra peppers,store them immersed in olive oil and refrigerate.
  • Roughly chop the pepper.I like to reserve a tsp of this chopped pepper for garnishing.
  • Remove the garlic from the skin.If you have roasted it,you will have nice melted roasted garlic.
         Ready for a delicious dip
  • Drain and rinse the chickpeas.
  • Pulse all the ingredients in a food processor/blender until combined.
  • Garnish with the reserved chopped pepper and serve as a dip.

  • Make sure the yogurt is not sour or else it will overpower the taste of pepper.
Tahini recipe

·         Dry roast ½ cup white sesame seeds in a skillet on medium low heat until light brown.
·         Let the seeds cool completely.
·         Blend the seeds along with 1/8 tsp salt and 2 tbsp olive oil to a smooth paste.Do not add water.You will need to scrape the bowl of the food processor/blender a couple of time to get it to a smooth paste.
·         Store in an airtight jar and refrigerate until used.


Indulge said...

All set for some Mediterranean recipes, Am looking forward for some Felafel and chips now.
Love Ash.

Neela Rufus said...

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