Ingredients with Measurements:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/3 cup tahini
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/2 cup roasted red peppers, drained and chopped
- 2 tbsp water (optional)
Special equipment needed:
- Food processor or blender
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. Cut the red peppers in half and remove the seeds and stems.
4. Place the peppers on the baking sheet, cut side down.
5. Roast in the oven for 20-25 minutes, until the skins are charred and the peppers are tender.
6. Remove from the oven and let cool.
7. Once cooled, remove the skins and chop the peppers.
8. In a food processor or blender, combine the chickpeas, tahini, lemon juice, garlic, cumin, salt, and black pepper.
9. Pulse until smooth.
10. While the food processor or blender is running, slowly drizzle in the olive oil.
11. Add the chopped roasted red peppers and pulse until combined.
12. If the hummus is too thick, add water, 1 tablespoon at a time, until desired consistency is reached.
13. Taste and adjust seasoning as needed.
14. Transfer to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of hummus
- Serving size: 1/4 cup
Nutritional information:
- Calories: 150
- Fat: 11g
- Saturated Fat: 1.5g
- Sodium: 220mg
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 1g
- Protein: 4g
Substitutions for ingredients:
- Tahini can be substituted with almond butter or cashew butter.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
- Roasted red peppers can be substituted with sun-dried tomatoes or fresh tomatoes.
Variations:
- Add 1/4 cup of chopped fresh parsley or cilantro for a fresh herb flavor.
- Add 1/4 cup of crumbled feta cheese for a tangy flavor.
- Add 1/4 cup of chopped Kalamata olives for a salty flavor.
Tips and tricks:
- To make the hummus creamier, remove the skins from the chickpeas before blending.
- If the hummus is too thick, add more olive oil or water until desired consistency is reached.
- For a smoother hummus, blend for a longer period of time.
- To make the hummus ahead of time, store in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Hummus can be served cold or at room temperature.
Presentation ideas:
- Drizzle with olive oil and sprinkle with paprika or cumin.
- Serve with pita bread, crackers, or vegetables for dipping.
Garnishes:
- Chopped fresh parsley or cilantro
- Crumbled feta cheese
- Kalamata olives
- Roasted pine nuts
Pairings:
- Serve with a side of tabbouleh salad or Greek salad.
- Pair with a glass of crisp white wine or a cold beer.
Suggested side dishes:
- Tabbouleh salad
- Greek salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the hummus is too thick, add more olive oil or water until desired consistency is reached.
- If the hummus is too thin, add more chickpeas or tahini until desired consistency is reached.
Food safety advice:
- Store in an airtight container in the refrigerator for up to 5 days.
- Do not leave hummus at room temperature for more than 2 hours.
Food history:
- Hummus is a Middle Eastern dip made from chickpeas, tahini, lemon juice, and garlic.
- It is believed to have originated in Egypt over 700 years ago.
Flavor profiles:
- Creamy
- Tangy
- Smoky
- Savory
Serving suggestions:
- Serve as an appetizer or snack.
- Use as a spread on sandwiches or wraps.
- Use as a topping for grilled meats or vegetables.
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Region: Middle Eastern