Roasted & Smoked Red Pepper Hummus (1T serving)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2C cooked garbanzo beans1 medium red pepper, roasted & peeled (save the juices)2T tahini3T lemon juice3 t garlic, roasted (3 cloves)2 t dried parsley1.5 t cumin1 t onion powder1/4t smoked paprika1/4t roasted ginger (or regular ground ginger)1/8t black pepper
Makes 2 1/4C total = 36 tablespoons
To roast the red pepper, wash it then spray all sides with spray oil. Heat oven to 450. Place pepper on a cookie sheet (lined with foil for easy clean up) and roast for 10 min, then use tongs to turn to another side and roast about 8 min minutes more, and keep turning until all sides are blackened. Place in a small bowl and cover tightly with plastic wrap. This steaming will make the skin easy to peel off, and will finish cooking the inside of the pepper. Peel the skin off after 10 minutes of steaming. Discard the stem, seeds and skin and use the pepper. Add the juice from the bowl into the recipe.
Pre-minced garlic can be roasted alongside your pepper. Place garlic in a oven-proof bowl (like a custard cup) and spray with spray EVOO. Stir whenever you turn the red pepper until it is golden, fragrant and soft.
Whole garlic should be roasted (dry) still in the paper. Remove from oven when the cloves inside are soft and golden. Cool slightly, then peel.
Once everything is prepped, mix it all in a food processor until smooth - add water if you want to thin it more. I used around 1/4 C water.
Number of Servings: 36
To roast the red pepper, wash it then spray all sides with spray oil. Heat oven to 450. Place pepper on a cookie sheet (lined with foil for easy clean up) and roast for 10 min, then use tongs to turn to another side and roast about 8 min minutes more, and keep turning until all sides are blackened. Place in a small bowl and cover tightly with plastic wrap. This steaming will make the skin easy to peel off, and will finish cooking the inside of the pepper. Peel the skin off after 10 minutes of steaming. Discard the stem, seeds and skin and use the pepper. Add the juice from the bowl into the recipe.
Pre-minced garlic can be roasted alongside your pepper. Place garlic in a oven-proof bowl (like a custard cup) and spray with spray EVOO. Stir whenever you turn the red pepper until it is golden, fragrant and soft.
Whole garlic should be roasted (dry) still in the paper. Remove from oven when the cloves inside are soft and golden. Cool slightly, then peel.
Once everything is prepped, mix it all in a food processor until smooth - add water if you want to thin it more. I used around 1/4 C water.
Number of Servings: 36
Nutritional Info Amount Per Serving
- Calories: 24.9
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 41.4 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.8 g
- Protein: 0.9 g
Member Reviews