Quick, Roasted Red Pepper Hummus

Main

Prep time: 15 minutes

I love all kinds of food. The only downside to this is that I wish I had always loved all kinds of food. I didn’t discover hummus until my college-years. Its an excellent snack, made from nutritious foods. Hummus can be paired at a party with chips, or as a healthy after-school snack with vegetables. I served hummus at a brunch – in dollops on top of cucumbers.

Originally, this recipe was developed for my good friend Kara’s birthday. I wanted something with pizzazz – so I made a turmeric pepper hummus. Turmeric is a terrific unique flavor. This spice isn’t too unique such that you can’t get it at the grocery store. Its well worth the purchase and can be used in other recipes for flavorful meat, etc.

The key to this deliciousness is the toasting of the sesame seeds. In my second batch, I roasted the sliced red pepper for 10 minutes, while I toasted the sesame seeds. It had a really nice effect on the flavor, so I highly recommend it.

Ingredients

1/3 C toasted sesame seeds
¼ C olive oil
2 Red Pepper, cut into a few pieces
15 oz garbanzo beans
1 tsp salt
1 tsp pepper
4 cloves garlic
2 tsp chili powder
2 tsp turmeric

PrepDirections

  1. To toast the sesame seeds, heat a frying pan on medium. Add the sesame seeds and stir every minute or two, until the seeds are a caramel color. You will also notice that the pan starts smoking from the bottom. Be vigilant while these cook, because sesame seeds burn easily!
  2. [This step is optional, but delicious!] While the sesame seeds toast, slice the red pepper into medium size strips. Roast in the oven at 400, for ten minutes.
  3. Combine all of the ingredients together in a food processor. At first, pulse 10 or so times. Then scrape the sides of the bowl, re-add to the center, and put on high for about 30 seconds. Scrape down again, and run on high for an additional30 seconds.
  4. You can taste to see whether you want to add more chili powder, etc. I caution you that hummus takes a few hours for the ingredients to gel. The flavor will be stronger after having been refrigerated for that length of time.

See! It really is that quick – and easy. Before serving, I like to drizzle more olive oil on top with a sprinkle of chili powder. Its pretty, and hey, who doesn’t love a little extra olive oil?

Hungry for more great recipes? Explore more on Lawyer in the Kitchen!

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