Spicy Roasted Red Bell Pepper Hummous |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 32 |
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Israel has a zillion versions of hummous, but this is one version I could only find in the States. This was developed over trial and error (and lots of searching for recipes) until I got it just right. Ingredients:
3 lbs cooked garbanzo beans, soaked overnight |
2 cups water, from cooking garbanzo beans |
1 1/2 cups lemon juice |
1/2 cup tahini |
1/3 lb roasted red pepper |
3 tablespoons chopped yellow onions |
2 tablespoons minced garlic |
1/4 cup chopped parsley |
1 1/2 tablespoons paprika |
1/2 tablespoon cumin |
1 teaspoon black pepper |
1 tablespoon ground cayenne pepper |
1/2 tablespoon sea salt |
Directions:
1. Boil the garbanzo beans till very well done.
2. This could take up to 2 hours.
3. Drain the water, saving 2 cups for later.
4. Place the beans in a food processor.
5. Blend to a smooth consistency, adding the lemon juice and tahini a little at a time.
6. Add the roasted red peppers, onions, garlic and spices (don't forget the salt).
7. Check the thickness of the hummous.
8. If it's too thick for it to properly blend, then add a little garbanzo water at a time, until it's reached the thickness you prefer.
9. Transfer the hummus to a bowl.
10. Mix in the chopped parsley in with a wire whisk.
11. Taste and adjust seasoning.
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