hummus question

[Guest guest]

Hi Barb,

 

My favorite hummus recipe is quite basic, but I love the roasted red pepper in it. I would imagine your Hatch peppers would be wonderful in hummus. If they are grilled and peeled, I would blend them right in, but it's really a matter of personal taste. I make a tofu pate (a homemade rendition of Toby's jalapeno variety) and I blend a whole jalapeno in each batch (15.5 ounces tofu). I don't think the pepper would be overpowering.

 

~Nita

 

* Exported from MasterCook *

 

Hummus

 

Recipe By :Nita CrabbServing Size : 8 Preparation Time :0:10Categories : DRESSINGS & DIPS

 

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups cooked chickpeas -- or one 15-ounce can, drained and rinsed 1 clove garlic 3 tablespoons tahini 2 tablespoons lemon juice 1/2 teaspoon cumin 1 teaspoon paprika 2 teaspoons parsley 1/2 teaspoon salt 1 tablespoon olive oil 1 red pepper -- roasted and peeled

 

In a food processor fitted with steel blade, blend all ingredients until creamy, adding 2-3 tablespoons water if necessary to reach preferred consistency. Store in a covered container in the refrigerator for up to a week.

 

Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 106 Calories; 6g Fat (45.4% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

 

Serving Ideas : Serve with natural tortilla chips, toasted pita wedges or use a sandwich filling.

 

NOTES : To roast red peppers, wash and cut red peppers in half and remove stem and seeds. Cut each piece in half and place skin-side-up on a parchment paper- lined baking sheet. Broil about 3-4 inches from heat until skins are blackened and charred. Remove from broiler and place peppers immediately into a large paper sack (fold closed) or covered container and let sit 10 minutes. Carefully peel charred skins off and discard. Use roasted peppers immediately or drizzle with olive oil and store in an airtight container in the refrigerator up to three days.