Roasted red pepper hummus

Jan 09, 2018 Posted in Ketolishus 0 Comments

Roasted red pepper hummus

3/4 cup roasted red bell peppers +

3 1/2 cups soaked, cooked garbanzo beans ++

1/4 cup tahini paste

1/2 teaspoon salt

1 clove garlic, smashed

3/4 teaspoon ground smoked paprika

1/4-1/2 teaspoon cayenne pepper

1 1/2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons water, or more if needed

Drain and rinse the beans. Set up your food processor fitted with the S-blade.

In your food processor bowl, add in the roasted red peppers, garbanzo beans, tahini, lemon juice, salt, and garlic. Pulse about one minute.

Then slowly drizzle in the olive oil while blending until smooth. While blending, pause to scrape down sides of food processor bowl as needed. If it is dry, drizzle in a bit of water and blend some more. Taste and add salt, lemon juice, garlic, or cayenne pepper to taste.

Pour hummus into a 4-cup container with a tight lid and place in fridge for an hour or two to blend flavors and to set up (it will firm up more). Keeps about one week.

Makes about 24 ounces/servings.

+ or 1 pound fresh, roasted

++ 1 1/2 cups dry) OR 2 15-ounce cans garbanzo beans, drained and rinsed

Notes:

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Preparing from dry beans:

Crock pot: 2 cups cups dry garbanzos, 1/4 teaspoon baking soda, 7 cups water. Drain and rinse. Add to crock pot with water and soda, and cover. Cook on HIGH 3-4 hours, or LOW 6-8 hours, or until tender. Drain. Stove top: Drain and rinse beans, then simmer in salted water for 1 to 1 1/2 hours until softened. Drain beans and cool to room temperature.

(optional) To peel: Squeeze each bean and it will pop out from its skin. Leaving the skin on will make for a much more fibrous hummus, while skinned beans make a more smooth and creamy version.