Sunday, February 24, 2013

Roasted Red Pepper Hummus

I've been asked for this recipe frequently so I decided to finally take a stab at actually writing it down. Hummus, in my opinion, isn't something you can really mess up. It just may take a little practice to get it exactly the way you personally prefer it.

(All ingredients are approximate… I don’t measure at all when I make it, I just work by look/taste.)

3 cloves garlic
1 15oz. can chickpeas, drained not rinsed
2 Tbs. tahini
2-3 large pieces of roasted red pepper
2 Tbs. fresh flat leaf parsley (or a small handful of leaves)
1 tsp. lemon juice
Salt and pepper to taste (maybe a dash to 1/8 tsp. each)
Extra Virgin olive oil

In a food processor (or blender if necessary):
1. Pulse garlic cloves until chopped fairly fine.
2. Add entire can of chickpeas and process until coarsely chopped.
3. Add tahini and peppers and process until evenly incorporated into mix.
4. Add parsley, lemon juice, salt and pepper and process to chop parsley.
5. Slowly add olive oil (in a thin stream or dribble) while processing until hummus is desired consistency. (Some prefer it like mayonnaise but we like it on the thicker side.)
6. Chill for at least an hour to let flavors mingle (it tastes better if they are allowed to party) or preferably overnight.
7. Enjoy!