Jalapeno & Roasted Red Pepper Hummus |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 12 |
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Another nice hummus recipe that makes use of my garden's peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association. This one is a little lighter on the lemon & tahini - adjust to your taste of course. Use a potato masher to crush the garbanzos if you do not have food processor or blender - did it that way myself for years & now I prefer a chunkier hummus to the ultra-smooth, go figure. Serve with baked pita bread or pita chips or stuff into tomatoes (big cherries piped with smooth spicy hummus are great heavy hors d'oeuvres). Ingredients:
2 (15 ounce) cans garbanzo beans |
2 tablespoons tahini paste |
3 garlic cloves |
1 tablespoon cumin |
3/4 cup extra virgin olive oil |
1/2 lemon, juiced |
salt, to taste |
2 jalapenos, seeded and finally chopped |
3 red peppers, roasted and skinned |
1/4 cup extra virgin olive oil |
Directions:
1. In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve.
2. In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste.
3. To serve, place the pepper mix on top of the center of the hummus.
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