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!
