I bought the $7.00 container of tahini when I wanted to make the Black Bean Hummus my mom made one night. Since the purchase, I've made two more batches of that recipe. Today I ventured out a bit and made a Roasted Red Pepper Hummus.
Spicy Red Pepper Hummus
2(15 ounce) can garbanzo beans, drained
12 ounce jar roasted red peppers
6 tablespoons lemon juice
3 tablespoons tahini
2 cloves of garlic
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
12 ounce jar roasted red peppers
6 tablespoons lemon juice
3 tablespoons tahini
2 cloves of garlic
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
Olive Oil
In the food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Drizzle a bit of olive oil in and stir. Refrigerate for at least 1 hour.
Update: I'm not feeling all that bad about the 7.00 can of tahini now. Oh my...this is GOOD!
3 comments:
I love hummus, it's one of my favorite things to eat. I use the barefoot contessa's recipe, will have to add roasted peppers next time.
I just couldn't bring myself to buy a 12oz jar of Tahini at Sweetbay for $11! For the black bean dip recipe, I used Mike's supply of sesame seeds (he uses for seared tuna) and his mortar & pestle. The seeds grind up pretty well and seem to make a good powdery paste. Now, on the same trip to the grocery, I discovered Tahini in hummus too! I've never heard of this ingredient before and now I'm seeing it all over. I did purchase some hummus from the store, which was delicious, but will have to try your recipe and make it myself one day.
-Raina
I love hummus, I am going to trywith the peppers next time, for sure, it sounds like a fantastic addition!!
Post a Comment