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Hummus With Roasted Red Peppers


    There’s been a real trend in newfangled hummuses with hip chefs puréeing every bean known to man. But hummus purists know that only a chickpea ends up as hummus—everything else is just a bean dip.


    1 - 19 oz (540 ml) can organic chickpeas, drained and rinsed
    2 tbsp (30 ml) organic tahini
    2 tbsp (30 ml) fresh lemon juice
    2 cloves garlic, or more if you like
    3 tbsp (45 ml) water
    Pinch of cayenne, or more if you like
    2 whole roasted red peppers*
    1 tbsp (15 ml) wasabi paste (optional)

    In a food processor or blender, pulse together chickpeas, tahini, lemon juice, garlic, water, and pinch of cayenne until coarse looking.

    Add roasted red peppers and pulse until well combined and smooth. If not smooth enough, add small amounts of water until you reach the desired consistency. Add wasabi, if using. Store covered in fridge for up to 1 week.

    *Either buy bottled or roast your own peppers on a baking sheet in a 400 f (200 C) oven until blackened. Peel off blackened skin, core, chop, and use.

    Makes 2 cups (500 mL) or 8 - 1/4 cup (60 mL) servings. Each 1/4 cup (60 mL) serving contains: 120 calories; 5 g protein; 3 g total fat (0 g trans fat); 20 g carbohydrates; 4 g fibre; 180 mg sodium

    source: "What happened to lunch?", from alive #317, March 2009


    Hummus With Roasted Red Peppers




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