Vegan: Hummus With Roasted Red Pepper And Cilantro

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Hummus With Roasted Red Pepper And Cilantro

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 18

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Beans And Legumes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium red bell peppers -- quartered

(about 6 ounces each)

2 teaspoons whole cumin seeds

OR 1/2 teaspoon ground cumin

2 cups cooked chickpeas

OR 19-ounces canned chickpeas -- rinsed and drained

1/4 cup vegetable broth -- preferably

Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

3 tablespoons fresh lemon juice -- up to 4

OR to taste

3 tablespoons sesame tahini

2 large garlic clove -- finely chopped

Tabasco sauce

Salt -- to taste

1/4 cup chopped scallions

white and green parts

2 tablespoons chopped fresh cilantro -- up to 3

Pita bread

OR 2 recipes Garlic-Herb Pita Toasts

(see separate recipe)

and/or assorted raw vegetables

 

Makes 6 to 8 servings

 

In Israel, no cook worth his or her salt is without a good recipe for

hummus, a ubiquitous spread of puréed chickpeas and tahini that shows up

mostly on pita bread, but is terrific with bagels and raw vegetables, as

well. Though not traditional, roasted red pepper and cilantro are often

added to hummus. For a more classic version, see the variation below.

 

Soaking and Cooking Dried Beans: Although most cooks cannot dispute the

convenience of canned beans, many prefer the flavor and texture of dried

beans cooked from scratch. To cook dried beans, first pick through them to

find any small stones, then rinse well. Soak them for a minimum of eight

hours in unsalted water equaling two to three times their volume.

 

Quick soak method: in a large saucepan or medium stockpot, bring the beans

and enough unsalted water to cover by at least two inches to a boil over

high heat. Boil for two minutes. Remove from the heat, cover, and let

stand for one hour.

 

If not proceeding as directed in a specific recipe, drain the beans and

replace with fresh water to cover by at least two inches. Bring to a brisk

simmer over medium-high heat, reduce the heat to medium-low, and simmer for

one to two hours, stirring occasionally, or until the beans are tender,

depending on the type and age of the beans. Firm beans such as chickpeas

and dried beans that have been stored for over a year tend to take

longer. Otherwise, proceed as directed in the recipe. Cooked beans can be

stored, covered, in the refrigerator for three or four days.

 

An general rule, 1 cup of dried beans equals about 2 cups cooked

beans. Approximating equivalent amounts of canned and fresh beans can be

tricky if you just use the label on the can as a guide, because all of the

recipes in this book using canned beans require that the beans be drained

and rinsed first. As a general rule, one 19 ounce can drained and rinsed

beans equals about 2 cups cooked beans, and one 15- ounce can drained and

rinsed equals about 1 1/2 cups cooked beans.

 

Preheat the own to 400F (205C).

 

Arrange the peppers, skin side up, on an ungreased baking sheet. Roast for

20 minutes, or until the skins are blistered and beginning to char, adding

the whole cumin seeds, if using, to the baking sheet (away from the

peppers) for the last 3 to 4 minutes of cooking. Remove the baking sheet

from the oven. Carefully place the peppers in a paper bag, twist tightly

to close, and leave for about 20 minutes. Set aside the cumin seeds, if used.

 

Meanwhile, combine the chickpeas and broth in a food processor fitted with

the metal blade; process until very smooth. Peel off the skins of the

roasted peppers with your fingers or with a small paring knife and add to

the chickpea mixture, along with the ground cumin, if using, lemon juice,

tahini, garlic, and Tabasco sauce and salt to taste; process until very

smooth. Transfer to a serving bowl and add the toasted cumin seeds, if

used, scallions, and cilantro, stirring well to combine. Let stand at room

temperature for 30 minutes to allow the flavors to blend. Serve with the

pita bread or the pita toasts and/or raw vegetables.

 

Variation - Classic Hummus: Omit the red bell peppers and cilantro. Use

the ground cumin instead of the toasted cumin seeds. Add 1 additional

tablespoon of tahini. Proceed as directed in the above recipe, garnishing

the hummus with finely chopped fresh flat-leaf parsley if desired.

 

Advance Preparation: Without the scallions and cilantro, the hummus can be

covered and refrigerated for up to three days. Bring to room temperature

before serving.

 

Per Serving: Calories 160, Protein 8g, Total Fat 6g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 22g, Dietary Fiber 4g, Sodium 30mg

 

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