Friday, July 29, 2011

Roasted Red Pepper Hummus

This is my favorite "flavored" hummus! Roasting my own red peppers is so much fun, and it is considerably cheaper than buying the jarred ones at the store. See my Traditional Hummus post for more details about ingredients, serving suggestions and cost.

Roasted Red Pepper Hummus

1 15 oz can chickpeas/garbanzo beans (or 1 cup dried, prepared according to pkg directions)
1 red bell pepper
1 clove garlic, crushed
1 Tbsp sesame seeds or tahini
Juice of 1/2 lemon
Kosher salt to taste
Fresh cracked black pepper to taste
Warm water as needed

Step 1: To roast red bell pepper, place it under the broiler (move the oven rack up closer to heating element if necessary) and turn with tongs as each side gets blistery and charred.  You can also achieve the same effect by placing it directly on the grates of a gas stove and turning the burner on high or charring it over an outdoor grill. As soon as it is charred on all sides, place it in a bowl w/ lid or plastic wrap overtop or in a well-sealed paper bag. Let it sit and sweat for about 15-20 minutes (the steam generated by sealing it up will help loosen the skin and make it easier to peel off). Remove the pepper, and when it is cool enough to handle, scrape away the skin, cut off stem, remove seeds and chop. Resist the urge to ever rinse a roasted pepper like you may have seen or been instructed to before--you will wash away much of the delicious roasted flavor!

Step 2: Place all ingredients in blender or food processor and blend/process until smooth. If you need more liquid to get it moving, add warm water a tablespoon at a time until desired consistency is achieved.


Chickpeas/garbanzo beans (organic): 15 oz can = $1.39
Lemon: On sale for $.65, used 1/2 = $.33
Sesame seeds: $.99 for .75 oz package, used 1/4 = $.25
Red bell pepper: On sale for $.99 each = $.99

Total Cost: $2.96
Six Servings: $.49 per serving

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