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Name: Hummus
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 whole Red bell pepper Chopped into large flat pieces; 250 grams Chickpeas Soaked & Cooked; 1/4 cup Fresh lemon juice; 1/4 cup Sesame tahini; 2 cloves Garlic cloves Roughly Chopped; 2 tablespoons Extra virgin olive oil; 1/2 teaspoon Ground cumin; 1 pinch Cayenne pepper; 1 teaspoon Salt

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INGREDIENTS

2 whole Red bell pepper ; Chopped into large flat pieces
250 grams Chickpeas ; Soaked & Cooked
1/4 cup Fresh lemon juice
1/4 cup Sesame tahini
2 cloves Garlic cloves ; Roughly Chopped
2 tablespoons Extra virgin olive oil
1/2 teaspoon Ground cumin
1 pinch Cayenne pepper
1 teaspoon Salt

Servings

INSTRUCTIONS

1. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.

Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish.

2. Combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.

3. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

4. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

5. Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until you are happy with the consistency.

6. Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.

NOTES

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Hummus

2 whole Red bell pepper Chopped into large flat pieces
250 grams Chickpeas Soaked & Cooked
1/4 cup Fresh lemon juice
1/4 cup Sesame tahini
2 cloves Garlic cloves Roughly Chopped
2 tablespoons Extra virgin olive oil
1/2 teaspoon Ground cumin
1 pinch Cayenne pepper
1 teaspoon Salt

1. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish.

2. Combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
 
3. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

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Nutrition

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Serving Size: 1 Serving (69g)
Recipe Makes: 6 Servings

Calories: 98
Calories from Fat: 69 (70%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 5.9mg		0 %
Potassium 159.2mg		4 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 5.1g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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