I had too many cans of chick peas and some roasted red peppers and thought – YUM! After whipping this up we ended up heading to a pot luck that night where this was well loved and fully devoured! It’s found a place on the BBQ/entertaining list!
It does contain homemade Tahini, which I give you a recipe for. It’s so much tastier than store bought, but you can substitute store bought if time or effort isn’t available.
Also, I’ve made it with quite a lovely garlic taste. Feel free to adust the amount of garlic to suit your taste. You can also adjust the spice level with your favorite chili powder.
Yields enough for 3 batches of hummus
1/2 c sesame seeds
1/4 c olive oil
pinch of kosher salt
a few drops of dark sesame oil
Preheat oven to 350ºF. For this small amount, I use a good toaster oven.
TIP: I like to put a piece of foil on the tray and when they are done, I slide the foil, with the seeds off the tray to help stop the cooking.
Toast seeds, stirring often for 5-10 minutes — DO NOT BROWN as they will become bitter.
Let cool completely (up to 20 minutes) then put with olive oil into a food processor and whirl away.
I store left over tahini in the fridge. I don’t know “how long” it lasts before going rancid,but I use mine up within a month.
Roasted Red Pepper Hummus with Garlic Naan
Yields about 1 3/4 cups
1 15 oz can of chickpeas (garbanzo beans)
1/4 cup of the liquid from the can of chickpeas
3 tablespoons lemon juice
2 tablespoons homemade tahini (see below) can use store bought but flavor will not nearly be as good.
3 cloves garlic, roughly chopped
1/2 teaspoon kosher salt
1/2 teaspoon hot chili powder (more if you use a more mild chili powder)
1/4 c roasted peppers, chopped
3 tablespoons pignoli nuts, lightly toasted
2 tablespoons olive oil
Lightly toast the pignoili nuts, about 3 minutes in a hot, dry pan.
Put first eight ingredients into the bowl of a food processor and whirl away until blended.
Pour into a bowl, scraping down the sides. We don’t want to lose any now do we?
Make a well in the center of the hummus. Place the red peppers there. Add the pine nuts on top and pour the olive oil over.
Serve with a flat bread. We like to serve it with Garlic Naan around The MacKay Way, but pita works too.
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