Tuesday, January 1, 2013

Roasted Red Pepper and Chipotle Hummus


chipotle in adobe sauce



charred pepper you can see the skin has lifted for easy peel















Smoky Chipotle & Roasted Red Pepper Hummus
Let's spice up the new year with this hummus so good with pita, fresh market bread, served on salad, or in leafy tacos as a spread for sandwiches. you decide. enjoy!

a food processor is needed

Ingredients Revised 2015
2 cups fresh chickpeas
3 tbsp tahini 
3 tbsp fresh lemon juice
2 tbsp water
2 tbsp cold pressed olive oil
1/2 chipotle peppers in adobe sauce 
1 roasted red pepper
1/2 tsp sea salt more if needed


Roasting the Red Pepper
preheat oven to 450 and roast the pepper on baking sheet uncovered until charred and skin is wrinkled. Be sure to flip it once or twice to ensure it's charred on sides.  Remove and cover in a bowl to cool for a few minutes, then peel the skin and remove the seeds.

Instructions for Hummus
Add chickpeas to food processor and pulse until crumbly, add the remaining ingredients including roasted pepper and blend until creamy.
That’s it – Enjoy!

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