July 15, 2013

Roasted Red Pepper Hummus

Well, being on vacations is not bad at all. I could get use to this. Waking up and realizing the biggest worry I have is deciding what I want for breakfast is an awesome feeling.  

Don’t get fooled by this…you’ll see around October how crazy, stressed and mad I can get with exams. My life isn't always this relaxed.

But let’s not talk about those dark days just yet. Being here is great and I’m trying to get the best out of it. Last Saturday my parents invited my aunts, uncles and grandma to the house. Since it was a little last minute, my mom and I prepared a few things that were fast, healthy and yummy. It was kind of a snack-bar dinner with some crackers, cheese, quinoa and a mango salsa.

When the bell rang we were still half way on the cooking so I didn't have time to do the hummus I’m sharing with you today. And with regard to the other recipes, I’ll definitely share them with you in another time; they were great but I didn't have time to take pictures that day :(

Since I already had the ingredients, I decided to try the hummus recipe on Sunday. It was delicious! Hummus is a must-have in every house. It is high in protein, fiber and is way too yummy. I did a roasted-pepper flavor and I don’t regret it…we ate about half of the recipe just during lunch.

Hummus is great as a snack with some whole grain crackers or in your sandwich for lunch. Its way healthier than butter or mayonnaise…and believe me, it tastes even better!

-2 red bell peppers
-One 15-ounce can (425 grams) chickpeas/garbanzo beans
-1 lemon
-1/4 cup tahini ***
-Half of a large garlic clove, minced
-2 tablespoons olive oil
-1/4 teaspoon ground cumin
-1/2 to 1 teaspoon kosher salt, depending on taste

1. Cut the red pepper into large pieces and arrange pepper pieces, skin-side up, on a baking sheet.
2. Move an oven rack so that it is about 12cm from the broiler. Turn oven broiler on.
3. Broil the peppers 5 to 10 minutes until their skin has charred.

4. Add them to a Ziploc (or similar) plastic bag, seal and wait 10 to 15 minutes until cool enough to handle.
5. Gently peel away the charred pepper skin and discard.
6. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute.
7. Add the olive oil, minced garlic, cumin, and salt to the whipped tahini and lemon juice. Process for 1 more minute.
8. Open can of chickpeas, drain liquid and then rinse well with water.
9. Add half of the chickpeas to the food processor and process for 1 minute. Add remaining chickpeas and process for 1 to 2 minutes or until thick and smooth.
10. Add peppers to hummus and continue to process for 1 to 2 minutes. If the hummus is too thick slowly add some water until the consistency is perfect.

***In case you can’t find the tahini as it happened to me, here’s a recipe for making it yourself. I did half of what they suggest and I didn't add salt.

Roasted pepper hummus recipe based on Inspired Taste