Recipe by Sue Lau
From the New American Heart Association Cookbook. You can make this with either water or olive oil. I keep roasted peppers in the freezer which I buy en masse and roast them all, but you can use jarred. You don't have to remove the skins from the chickpeas either, but it does make for a superior hummus consistency. Try it and see. Especially see the pile of skins you WON'T be eating.
Top Review by Sackville
This was pretty good. I really liked the addition of the peppers and even added one hot chili to spice it up a bit, just because I like hot things. However, I did feel that it wasn't quite as creamy as some of the full-fat hummous recipes that use tahini and olive oil.
- 1 red bell pepper, roasted and peeled
- 2 tablespoons sesame seeds
- 15 ounces garbanzo beans, drained, skins removed
- 1⁄4 cup water or 1⁄4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 garlic clove
- cayenne pepper
Directions See How It's Made
- Toast sesame seeds in hot dry skillet over medium-high heat, stirring frequently, until seeds turn golden. Put them in the food processor and pulse until you don't hear them anymore.
- To the food processor add the roasted pepper, chickpeas, lime juice, garlic clove, and however much salt, pepper and/or cayenne pepper you like.
- Run the food processor until it is pureed and smooth (albeit thick), then stream in as much water or oil as you like to get it to the consistency you want.
- Refrigerate until needed. You can freeze the unused portion.
- Garnish with additional sesame seeds and cayenne if you like, and serve with warm toasted pita bread, lavash, cut into serving pieces or crackers or crudites.