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Friday, April 13, 2012

Roasted Red Pepper Dip

Hummus. I love it. What I don't love is the fact that I can not find tahini to make it honest-to-goodness hummus. This is wonderful though - with a wonderful, deep flavor that I have not experienced from any of the store bought hummus I have tried. I guess it just goes to show that nothing beats homemade. 

I adapted this recipe slightly to include my beloved roasted red pepper. If you've never roasted your red peppers, it is so easy. Just cut the peppers in half and clean out the seeds and innards. Place them on a baking sheet skin side up. Place the sheet in a 450-500 degree oven set on broil. The skin will start to blacken and soften in 7-10 minutes. Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large close-able  bag. Close and let sit for 20 minutes or so to allow the peppers to sweat and cool. When they are cooled, peel off the skin. Then, you are ready to blend yourself one delicious dip! 


2 14 oz. or 400 g cooked chickpeas (garbanzo beans)
1/4 cup or 60 ml reserved broth from boiling chickpeas or from can
3 tbsp. extra virgin olive oil, (E.V.O. oil)
1 medium lemon juiced, about 3 tbsp juice
2 red peppers, roasted
1 large garlic clove
1 tsp. salt
pinch black pepper

In a small bowl combine lemon juice, garlic, salt, pepper and olive oil. Place drained chickpeas and red peppers in blender. 

Pour 1/4 cup of the reserved broth and the lemon mixture into the blender. Pulse until you have a smooth thick paste. If needed, add extra broth or water to the blender to achieve the consistency needed. Taste and adjust spices if necessary. Pour the hummus into serving dish.

Source: slightly adapted from the Spiciefoodie

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