Red Pepper Hummus ♥


After ten days and ten inches of rain and record flooding, on Friday the sun finally made a much-
... which got me to digging around in the pantry for "summer food," the stuff that's so easy it almost makes itself, the stuff that as easily fuels a quick snack as somehow contributes to supper. Say hello to my latest hummus, this one a pretty pale hue of red, color-wise, as welcome as sunshine compared to my otherwise wonderful signature hummus, the Crazy-Smooth Crazy-Good Hummus and even the stuff-there's-no-getting-enough-of, the Roasted Eggplant “Hummus" (Eggplant & Chickpea Dip & Spread).
All three versions of hummus are extra-smooth thanks in part to the way I cook chickpeas especially for hummus, How to Cook Dried Chickpeas Especially for Hummus aka "Jerusalem Chickpeas". But this last time I made Red Pepper Hummus? No home-cooked chickpeas were ready to go so I pulled out a can of chickpeas and there was hummus in a few minutes, slightly rougher in texture but equally habit-forming.
So is cooking your own chickpeas recommended? Yes. But can you get away with canned chickpeas. Yes, thank our lucky

This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!
RECIPE for RED PEPPER HUMMUS
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1-1/2 cups
Time to table: 10 minutes
Makes 1-1/2 cups
1 small clove garlic
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
1 15-ounce can chickpeas, rinsed and drained (yielding about 271g of actual chickpeas)
1 roasted red pepper from a jar (about 100g)
Liquid brine from roasted pepper jar, as needed
In a food processor, process the garlic and salt several times until the garlic is very fine. Add the lemon juice, chickpeas and red pepper and process for two to three minutes until very smooth. Slowly pour in a spoonful of liquid brine, then more as needed to reach the texture you most like.
MAKE-AHEAD Make this up to two or three days ahead of time, use up within a week.
ALANNA'S TIPS & KITCHEN NOTES



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MORE FAVORITE HUMMUS RECIPES
~ How to Cook Dried Chickpeas Especially for Hummus aka "Jerusalem Chickpeas" ~~ Cauliflower Hummus ~
~ Pumpkin Hummus with Honey ~
~ Eggplant Sandwiches with Cilantro Hummus ~
~ more recipes with beans, lentils & other legumes ~
from A Veggie Venture
~ Chicken Greek Salad with Simple Hummus ~
~ more recipes for canned & dried beans ~
from Kitchen Parade, my food column
SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS
Summer Dill Salad














A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2017
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2017
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna