Roasted Red Pepper Hummus
Submitted By: Taz
Ingredients:
1 - 16 oz. Can Chickpeas (drained and rinsed)
1 Large Red Bell Pepper
½ Cup Chickpea flour
4+ Cloves Garlic
¼ Cup Tahini
Juice of 2 Lemons (apx ¼ cup)
Olive Oil - amount varies
1 ½ tsp Cumin Powder (to taste)
Kosher Salt to taste
Preparation:
- Bring 2 cups water to a simmer and whisk in the Chickpea flour and cook for 2 minutes – Allow to cool
- Roast bell pepper until well blackened - You can roast over an open flame -OR- place on a cookie sheet lined with aluminum foil and place 6 to 8 inches below oven broiler; allow peppers to cook for 20 - 25 minutes giving a quarter turn every 5 minutes -OR- grill pepper until well charred on all sides
- Once peppers have been blackened (no matter method) place pepper in a bowl and cover with plastic wrap - Allow pepper to steam for 15 minutes
- After pepper has steamed, remove skin under running water, remove stem and seeds (pepper should be soft enough to tear easily by hand so no knife is necessary)
- Place all ingredients (excluding olive oil) in a blender or food processor and pulse a few times
- While blender or processor is running, drizzle in olive oil until mixture reaches the desired texture
- Adjust flavors (more cumin, salt, lemon juice, tahini, etc if desired)
- Garnish with olive oil and paprika – Serve with warm pita bread, dipping vegetables, corn chips, etc.
Store in an airtight container in refrigerator for up to one week
