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Tuscan Roasted Pepper Hummus

Posted on Mar 11, 2013

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It’s Secret Recipe Club reveal day!  Each month,  we’re secretly given another SRC member’s blog.  We simply choose one of their recipes to make – either as is, or putting our own spin on it, and keep it under wraps until the reveal date.  So no one knows who had their blog until then.  If you’d like to join us click here to find out how.

This month I was given Amy’s Cooking Adventures.  It’s a delightful, funny blog with an amazing array of recipes to choose from.  And many of her sweet treats use box mixes, making them delicious, simple – and fast!  I really wanted to try my hand at her fondant, but had a sneaking suspicion the photos you’d get would not even remotely resemble her lovely cake designs.  So I’ll spare you that agony, and share with you a  roasted pepper “yummus”  instead.

Amy makes her cheerful looking roasted red pepper hummus the traditional way, with garbanzo beans.  But I’m lazy folks.  And ever since I discovered cannellini beans make the silkiest, smoothest hummus – and you don’t need to peel off their skins, it’s my bean of choice for this delicious dip.  So, I present to you, Tuscan Roasted Pepper Hummus:

Tuscan Roasted Pepper Hummus
  • 1 orange bell pepper, roasted
  • 1 red fresno pepper, roasted
  • 1 1/2 cups cannellini beans, drained
  • 2 cloves garlic, peeled
  • 1/4 cup tahini*
  • 2 tablespoons good quality extra virgin olive oil
  • 2 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • dash of ground coriander
  • dash of cayenne pepper
  • sea salt and pepper to taste
  1. Roasted Peppers!
  2. Set oven broiler to high
  3. Wash 1 whole bell pepper and red fresno (jalapeno) pepper
  4. Place them on a foil lined baking sheet or cookie sheet
  5. Place sheet about 6 inches from heating element
  6. Broil peppers until blackened, then turn and continue to cook until each side is blackened.
  7. Remove sheet from the oven
  8. Lightly tent peppers with foil about 15 minutes
  9. Remove the stems and seeds from the peppers
  10. Peel skins from the peppers
  11. Cover and refrigerate if not using right away. Peppers will keep for 3 days in refrigerator.
  12. Hummus!
  13. Add peeled garlic to food processor and pulse until finely chopped.
  14. Add beans and pepper and pulse until chunky.
  15. Add remaining ingredients and process until smooth and creamy.
  16. Season with salt and pepper to taste.
  17. Serve immediately with Naan bread, pita bread, tortilla chips or veggies.
  18. Hummus will keep several days covered and stored in the refrigerator.

Notes

The red peppers add quite a bit of liquid to this hummus, so it may be thinner than you like. Add a little less olive oil and lime juice if you prefer your hummus a little thicker.

Tahini is a sesame paste that can be found in the ethnic food sections of most grocery stores.

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9 Comments

  1. Mmmmm….we enjoy hummus. The addition of the red peppers and lime juice would make it really yummy.

  2. We would really enjoy your Roasted Pepper Hummus, it looks delicious. Thanks for sharing this special recipe.
    Miz Helen

  3. Cannellini beans – for hummus – well, why not? This sounds SO tasty, and you can’t have too many hummus recipes.

  4. I love the addition of the roasted red pepper. I had your blog this month I made your Bolognese – delicious!!

  5. I love hummus but never thought to make it with cannellini beans, going to give it try.

    If you haven’t already, I’d love for you to check out my group ‘A’ SRC entry Loaded Potato Soup.

    Lisa~~

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