Roasted Red Pepper Hummus with Pine Nuts

So, eat up and enjoy! I look forward to coming up with another way to prepare hummus.  Any suggestions?

Roasted Red Pepper Hummus with Pine Nuts

This recipe expands on an old post for regular hummus available at Clearly Delicious, here and my Sun Dried Tomato Hummus here.

Ingredients:

* 2 15-oz. cans garbanzo beans, drained

* 1 8-oz. jar roasted red peppers with peppers squeezed to remove excess moisture

* 4 cloves garlic, minced or pressed

* 2/3 cup tahini

* 1/3 cup freshly squeezed lemon juice

* 1/4 cup water

* Salt & pepper to taste

* 2-3 tablespoons parsley, chopped, to taste (reserve some for garnishing, or chop a little extra)

* pine nuts, for garnishing

1.) In a food processor, combine 2 cans garbanzo beans, 8 oz. roasted red peppers, pressed or minced garlic, tahini, lemon juice, water, and seasonings.

2.) Process until smooth.

3.) Taste to balance the hummus’s palette–add parsley and salt and pepper, process quickly and taste again.

4.) Transfer hummus to serving bowl and garnish with pine nuts, chopped sun dried tomatoes, parsley, olive oil and salt & pepper.

Serve with any number of dippings–pita, cucumbers, tomatoes, and more peppers.

Enjoy! Makes 12-14 servings.

To Roast Your Own Red Peppers: roasted red peppers are so easily available at any major grocery store that readers may find it humorous I include their preparation here.  However, like any dish that’s made with love and homemade care, roasted red peppers have a flavor that makes store-bought ones taste like nothing at all.  The difference between the two lies in the robust sweet flavors of fresh red peppers whereas canned or jarred roasted peppers have an element of their unexcitingly aged produce.

Roasted Red Peppers

*4 red peppers, whole and washed

*kosher salt, for sprinkling

*2-3 tablespoons extra virgin olive oil

1.) Roast peppers whole over an open flame until the skin is completely charred.  You can do this step with a charcoal grill, flame from one of your gas-stove’s burners, or by simply blistering the fruit under a high broiler until the skin is black (rotating halfway through to blister whole fruit).  Depending on cooking technique, this step could take anywhere from 10-20 minutes.

2.) Transfer roasted peppers to a chopping board and bring to room temperature.  Peel blistered skins off and discard with the help of cold water.  Using a chef’s or paring knife, lop off tops of red peppers, remove seeds, halve, and cut into thin slices (making sure to reserve the red fruit by the stem as it’s still good).  Place roasted peppers in a glass jar with 3 tablespoons olive oil and a heavy pinch of kosher salt.  Cover with lid and shake.  Refrigerate fruit over night so that it may set and keep for up to two weeks in the refrigerator.

–Helana Brigman

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