Roasted Red Pepper Sesame Hummus Recipe

Roasted Pepper Hummus Recipe

Overview

This Roasted Pepper Hummus recipe, adapted from the New American Heart Association Cookbook, offers a delightful twist to traditional hummus with the addition of roasted red peppers. It’s a quick and easy dish perfect for lunch, snacks, or as a crowd-pleasing appetizer at potlucks.

Ingredients

• 1 red bell pepper
• 2 tablespoons sesame seeds
• 15 ounces garbanzo beans (chickpeas), drained and rinsed
• 1/4 cup water (adjust as needed for consistency)
• 2 tablespoons extra virgin olive oil (optional, for a richer flavor)
• 1 tablespoon fresh lime juice
• 1 garlic clove, minced
• Salt, to taste
• Pepper, to taste
• Cayenne pepper, to taste

Nutritional Information (per serving)

• Calories: 41.1
• Fat: 0.9g
• Saturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 80.1mg
• Carbohydrates: 6.9g
• Fiber: 1.5g
• Sugars: 0.3g
• Protein: 1.6g

Instructions

1. Prepare Sesame Seeds:

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   • Start by toasting the sesame seeds in a hot, dry skillet over medium-high heat. Stir frequently until the seeds turn golden and aromatic. Transfer the toasted sesame seeds to a food processor.

2. Combine Ingredients:

   • To the food processor with the sesame seeds, add the roasted red pepper (peeled if using fresh), drained and rinsed chickpeas, fresh lime juice, minced garlic clove, and seasonings (salt, pepper, and cayenne pepper) according to your taste preferences.

3. Process Until Smooth:

   • Process the ingredients in the food processor until they form a thick paste. This may take a few minutes of pulsing and scraping down the sides of the processor bowl to ensure everything is evenly blended.

4. Adjust Consistency:

   • While the processor is running, gradually add water or olive oil (if using) to achieve the desired consistency. Start with a small amount and add more as needed until the hummus reaches a smooth and creamy texture.

5. Refrigerate or Freeze:

   • Once blended to your liking, transfer the hummus to a serving bowl or an airtight container. Refrigerate until ready to serve. Any unused portion can be frozen for later use.

6. Serve and Garnish:

   • Before serving, garnish the hummus with additional toasted sesame seeds and a sprinkle of cayenne pepper if desired. Serve alongside warm toasted pita bread, lavash, crackers, or fresh vegetables (crudites).

Tips and Notes

• Roasting Red Peppers: If using fresh red peppers, roast them over an open flame or under the broiler until the skin is charred. Place them in a sealed container to steam, then peel off the charred skin before using.

• Texture Preferences: Removing the skins from the chickpeas before blending can enhance the smoothness of the hummus, but this step is optional.

• Storage: Store any leftover hummus in the refrigerator for up to one week. For longer storage, freeze in an airtight container for up to three months.

• Customization: Adjust the seasonings and olive oil/water ratio to suit your taste and dietary preferences. More olive oil will result in a richer flavor, while water creates a lighter texture.

Health Benefits

This hummus recipe is not only delicious but also nutritious. Chickpeas are rich in fiber and protein, making this a satisfying snack that helps keep you full longer. The addition of roasted red peppers adds antioxidants and a unique flavor profile. With minimal saturated fat and no cholesterol, it’s a heart-healthy choice suitable for various dietary needs.

Enjoy making and sharing this Roasted Pepper Hummus recipe, whether for a quick snack, a healthy lunch, or a party appetizer. It’s a versatile dish that brings together the flavors of the Mediterranean with a touch of Southwest Asian influence, sure to please friends and family alike.