Tuesday, June 11, 2013

Roasted Pepper Hummus

Everybody loves a good, yummy snack that's healthy too and this Roasted Pepper Hummus is just that.  Here's a quick (minus soaking the garbanzo beans for 24 hours) recipe that you won't want to miss.

Roasted Pepper Hummus
by Joseph's Grainery

A tasty and healthy treat for the whole family.
  • 2 c Joseph's Grainery Garbanzo Beans, soaked for 24 hours
  • ¼ c sesame seeds
  • 3 peppers - red, yellow and/or orange (or an 8 ounce jar of fire roasted peppers, drained)
  • 2 Tbs olive oil
  • ¼ c lemon juice
  • 2 garlic cloves peeled
  • 1 tsp cumin
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp chili powder
    For the Roasted Peppers:
    • Place the peppers on a rimmed baking sheet and put in the oven on broil. Turn the peppers with tongs often, until they are blistered all over, about 8 minutes.
    • Remove the peppers from the oven, place them in a glass or metal bowl and cover with plastic wrap. Let sit until the peppers are cool enough to handle.
    • Remove the skin of the pepper, then cut away the stem, ribs and toss the seeds.
    For the Hummus:
    • Combine all ingredients into your blender or food processor in the above order. Continue blending until completely smooth. If you feel that the hummus is too thick, you can add 1 tablespoon of water at a time until desired consistency is reached.


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