Red Pepper HummusPosted: February 12, 2009
While we enjoy spending time together on Valentine’s Day before we head out for dinner, I thought having some snacks on hand would be good. We really enjoy hummus and I have been wanting to make Red Pepper Hummus for a while now, so with the holiday coming and all things red, I thought this would be perfect.
The hummus was easy to make and tasted great. I even decorated the top for the Lover’s Holiday! Serve with pita or veggies and you have a great snack to share with loved ones!
This recipe was found on Cook’s Illustrated’s site.
|6||tablespoons tahini , stirred well|
|2||tablespoons extra-virgin olive oil , plus extra for drizzling|
|1||(14-ounce) can chickpeas , drained and rinsed (see note)|
|1/4||cup jarred roasted red peppers , rinsed and dried thoroughly with paper towels|
|1||small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)|
|1/2||teaspoon table salt|
|3||tablespoons juice from 1 to 2 lemons|
|Pine nuts for garnish|
|2||teaspoons chopped fresh parsley|
1. Whisk together tahini and 2 tablespoons oil in small bowl or measuring cup.
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. Transfer hummus to serving bowl, sprinkle pine nuts and parsley over surface ( I also garnished with red peppers), cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.