ROASTED RED PEPPER HUMMUS WITH PINE NUTS
I tend to make most things with less olive oil than the original recipe calls for, and this hummus is no exception. My hummus is a bit thicker than the hummus you might find in a Mediterranean restaurant, but I've found that the addition of a freshly roasted red bell pepper and as much of the "juice" as you can preserve from the roasting process goes a long way in recreating some of the creaminess of a hummus dripping with olive oil, and with far fewer calories.
Provided by Lizzymommy
Categories Lunch/Snacks
Time 10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Note: *I use anywhere from 12-15 cloves, but your mileage may vary. It's also good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don't actually need it (ha, as if there was such a thing!). When I make my hummus and serve it on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
- If you're roasting your own peppers, throw them in the broiler now. Broil peppers until they're burnt to a crisp. Use tongs to place pepper in sealed plastic container and steam for 5-10 minutes (the longer you wait, the easier it will be to get that skin off). Carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.
- Toast pine nuts in a hot, dry saucepan. These two things (broiling peppers and toasting pine nuts) can both be done while you're combining the rest of the ingredients, but be sure to keep an eye on the pine nuts, as they go from raw to perfectly toasted to burnt to a crisp in a matter of seconds.
- Combine garbanzo beans, tahini, lemon juice, garlic, salt, cumin, coriander, paprika, garlic powder, crushed red pepper, and cayenne in food processor and blend until smooth.
- Add roasted, peeled peppers** and as much of their liquid as you managed to save to food processor and blend into garbanzo bean mixture.
- Slowly drizzle olive oil into mixture until you get the consistency you're looking for.
- Taste the hummus. At this point, it usually needs another squirt of lemon juice and a half pinch of salt to really solidify the flavor.
- Garnish with paprika and toasted pine nuts and serve with vegetables, crackers, baguette slices, or pita
- (serving size is approximately 1/3 c).
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Memphis Weir
[email protected]I love that this hummus is gluten-free.
Sunday Uzuglo
[email protected]This hummus is a great make-ahead recipe.
Shahzad Baloch
[email protected]I made this hummus with a blender and it turned out great.
Daniel Okbazghi
[email protected]I made this hummus with a food processor and it turned out great.
Ryan Cottrell
[email protected]This hummus is so versatile. I love that I can use it as a dip, a spread, or a sandwich filling.
Shahrooz Sidra
[email protected]I love the smoky flavor of the roasted red peppers in this hummus.
Jerusa Dalen
[email protected]This hummus is a great way to use up leftover roasted red peppers.
Haris Haris
[email protected]I made this hummus for my kids and they loved it. It is a great way to get them to eat more vegetables.
garfield 2.0
[email protected]This hummus is a great healthy snack or appetizer.
Haider Roy
[email protected]I love to serve this hummus with pita bread, veggies, or crackers.
arshad lang
[email protected]This hummus is so easy to make. I love that I can make it ahead of time and it still tastes great.
Marco Ramirez
[email protected]The pine nuts add a great crunch to this hummus. I love the combination of flavors and textures.
Miracle Nwimene
[email protected]I love that this hummus is made with roasted red peppers. It gives it a unique and delicious flavor.
Mommy Edward
[email protected]This is the best hummus I have ever had. It is so creamy and flavorful.
Phila Ntlali
[email protected]I made this hummus for a party and it was a huge hit! Everyone loved it.
Ella Stemp
[email protected]This hummus is amazing! I love the roasted red peppers and the pine nuts add a great crunch. I will definitely be making this again.