Roasted Red Pepper Hummus

Hummus  Another great recipe from Cooks Illustrated Online!  This was really easy to make in the food processor and I’m sure you could whip it up with a stick blender as well.  Enjoy!

 

Roasted Red Pepper hummus

Why this recipe works:

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and used it generously.

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor.

Makes about 2 cups

We recommend Joyva or Krinos tahini and Pastene chickpeas (see related tastings). The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.

Ingredients

  • 6tablespoons tahini, stirred well (see note)
  • 2tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1(14-ounce) can chickpeas, drained and rinsed (see note)
  • 1/4cup jarred roasted red peppers, rinsed and dried thoroughly with paper towels
  • 1small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
  • 1/2teaspoon table salt
  • Pinch cayenne
  • 3tablespoons juice from 1 to 2 lemons
  • 2tablespoons toasted sliced almonds
  • 2teaspoons chopped fresh parsley

Instructions

  1. 1. Whisk together tahini and 2 tablespoons oil in small bowl or measuring cup.
  2. 2. Process chickpeas, roasted red peppers, garlic, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  3. 3. Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

 

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