Roasted Red Pepper Hummus
Yield: About 3 cups
Ingredients
- 1 16-ounce can chickpeas
- ¼ cup shelled raw sunflower seeds
- 3 cloves garlic
- 2 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons tahini
- 1 roasted red bell pepper, drain if canned
- ½ teaspoon sea salt
Directions
- Drain chickpeas over a bowl to reserve the liquid. Rinse chickpeas and set them and the reserved liquid aside.
- Combine sunflower seeds and garlic in the bowl of a food processor. Process for 30 seconds, or until chopped. Add lemon juice, tahini, pepper, salt, and drained chickpeas. Process for 30 seconds. Scrape down the sides of the bowl and add reserved chickpea liquid, 1 tablespoon at a time, through the opening in the funnel and process until mixture is smooth. The more liquid you add, the thinner the mixture will be.
YOU HAVE OPTIONS
I find that a blender is not the best tool to use for this recipe, but if you don’t have a food processor, you can still make it. Here ’s how: Omit the sunflower seeds; mince the garlic and finely chop the pepper. After Step 1, place the chickpeas in a bowl and mash with a potato masher. Add the garlic, lemon juice, tahini, pepper, and salt and mix well. Add reserved chickpea liquid, one tablespoon at a time, and stir until a thick, smooth consistency is achieved
