Roasted Red Pepper and Rosemary Hummus

Submitted by Chris Hoekstra

"This recipe has its roots from the Moosewood cookbook (1st generation) but it has been revised and added to so much it barely resembles the original. This recipe receives rants and raves from everyone who tries it, hummus lovers and new initiates alike. Full of flavor, rich in taste and a carefully crafted roller coaster of spices, this is probably one of the best versions of the popular hummus recipe you will ever try!"

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 12

ingredients

• 2 (15 ounce) cans chickpeas, rinsed
• 1 large red pepper
• 1 garlic clove, finely diced
• 1 cup Italian parsley (large flat leaves)
• 2 medium green onions, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 6 tablespoons tahini
• 3 whole lemons, juiced
• 1⁄2 - 1 teaspoon salt
• 1⁄2 - 1 teaspoon black pepper
• 1 tablespoon tamari or 1 tablespoon soy sauce, to taste
• 2 teaspoons cumin, to taste
• 1⁄2 cup olive oil
• 1 dash cayenne pepper, to taste

• Garnish

• Hungarian paprika

directions

1. Rinse chick peas and place in saucepan with water to cover.
2. Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
3. Drain in strainer and set aside.
4. Slice red pepper in half and take out seeds.
5. Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
6. Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
7. Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
8. Season with cayenne pepper to desired spiciness.
9. Transfer to lidded container and store in refrigerator for 12-24 hours to age.
10. To serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
11. Serve with sliced, toasted pita, sliced baguette, or vegetables.

Reviews

[Gardenforhealth]

Wow! Incredible flavor! Beautiful color. I made it using cooked, dried chickpeas, which I think improves the flavor even more. Really a wonderful recipe.

 

[grilldchez]

Heavenly and sinfully delicious.One bite and you'll want to eat the whole thing! I can't believe how much my family loved it and they don't like much. If you want to eat something delicious try this.

 

[Tony W.]

Turned out great but does anyone else spend all day picking the skins off the Chickpeas after you rinse them and again after you boil them for the 30 minutes ?

 

[Jmommy209]

This was a really good hummus recipe. So easy to make, even with the extra step of cooking the beans more. Thanks!