Tuesday, July 5, 2011

Taste Buds: Roasted Red Pepper Hummus


Hummus is all about the Tahini, which is a ground sesame seed paste that is pretty similar to peanut butter. Usually found in the ethnic section of your grocery store OR near the peanut butters Tahini is the way to elevate your edamame to something spectacular. You can find Tahini roasted or plain, I prefer the deep toasty taste of the roasted version. This is the brand that I use, Mara Natha Sesame Tahini, see here. Don’t confuse tahini for sesame butter. The butter is made from pressed unhulled sesame seeds and is much heavier in taste and texture.

Tahini, so worth the effort.

A while ago I showcased Roasted Red Pepper Soup made with roasted peppers made in the oven. Since then I learned another easier way of making them by cooking them directly on the burners of a gas stovetop. Its easy, takes half the time and makes this hummas so supremely delicious.

Hummas is fun, tasty and easy to make. The options for your own flavours are varied, experiment on your own and come up with your own faviorites.

1 red pepper
1 ¾ cup garbanzo beans
1 tablespoon tahini
2 tablespoons olive oil
2 tablespoon lemon juice


1. To Roast the Pepper: Simply wash and dry peppers. Set the fire to high on the stovetop and then put the pepper directly on the burner. Use tongs to flip it until the pepper is blackened all over. Once it’s blackened put it in a bowl and cover with plastic wrap. Let the pepper sit for two hours. This creates a steam environment and will make the pepper easier to peel.

2. Remove the peppers from the bowl, peel the thin outer skin and then cut out the seeds and stems.

3. To get your hummus fluffy blend Tahini and half the lemon juice in the food processor on high or liquefy. Whip for about two minutes until it is nice and fluffy. Slowly add the rest of the lemon juice one half tablespoon at a time until the mixture is nice and thick.

4. Add the other ingredients and blend on high or liquefy until smooth. If the hummus is too thick you can add water one teaspoon at a time blending well in between each water addition until the desired consistency is reached. (I like to add about two teaspoons).

5. Serve with bread, crackers or vegetables.

SIDE NOTE: Hummus can be stored in the refrigerator for four days or the freezer for up to two weeks. I like to make large batches and freeze individual servings. To do this simply place a piece of wax paper on a baking sheet. Put small individual servings into small mounds and flatten into a one inch pancake shape at least an inch apart from each other; then freeze overnight. In the morning put your individual frozen hummus patties in a ziplock bag.

Makes 4 servings of 3 tablespoon each - 187 calories per serving


lilmansworld said...

I heart hummus, apparently you do too!

canadian red yeast rice said...

Roast the pepper to a tasty perfection to achieve a delicious aroma.

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