Saturday, March 30, 2013

Roasted Red Pepper Hummus

1 red bell pepper
6 TBSP tahini, stirred well
2 TBSP extra virgin olive oil, plus more for drizzling
1 (14 oz) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed (about 1/2 tsp)
1/2 tsp table salt
Pinch cayenne
3 TBSP lemon juice from 1 to 2 lemons
2 TBSP sliced almonds, toasted
2 tsp fresh parsley, chopped

1. Roast the pepper: Place pepper directly on a gas flame or on a chili roaster (or under broiler). Roast until completely black, turning to char all sides. Transfer pepper to a bowl and cover with plastic wrap. When the pepper is cool enough to handle, remove the charred skin. Cut the pepper down the middle and open flat. Remove the stem and scrape out seeds (discard seeds). Chop, set aside.

2. In a small bowl, whisk together tahini and 2 tablespoons oil.

3. In a food processor, process chickpeas, roasted red peppers, garlic, salt, and cayenne until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula  With machine running, add lemon juice in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

4. Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Season to taste with salt and pepper. Drizzle with olive oil and serve with pita bread.

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