Prep 20 mins
Cook 0 mins
Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
- 425.24 g can garbanzo beans, drained
- 113.39 g jar roasted red peppers
- 44.37 ml lemon juice
- 22.18 ml tahini
- 1 clove garlic, minced
- 2.46 ml ground cumin
- 2.46 ml cayenne pepper
- 1.23 ml salt
- 14.79 ml chopped fresh parsley
- 118.29 ml crumbled feta cheese
- In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.
- Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.
- Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
- Transfer to a serving bowl and refrigerate for at least 1 hour.
- (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.
Oh man! I will be making this one again and again. What wonderful texture and taste - the cayenne and garlic give it a great bite and the roasted bell pepper contrasts it with just a hint of sweetness. Scooped with some toasted whole wheat pita triangles and you've got a winner. Thanks Steve! :)
BAR NONE.....THE BEST HUMMUS WE'VE EVER TASTED!!!!
I make this ALL the time. Yesterday I saw a woman in the grocery store in the "hummus" section and wanted so badly to share this recipe with her. To free her from having to buy expensive, low quality hummus!