Roasted Red Bell Pepper Hummus and a Cilantro Variation

Roasted Red Bell Pepper HummusThis recipe for Roasted Red Pepper Hummus is a Monday post that you will probably see on much later in the week or may be even next. Well, looks like I just made it in the nick of time to all it to pass as this week’s post.

 

 

Between everything, here and there, it takes a couple of days to get posts all ironed out and pressed (to use a wordpress cliché).  I now have a new Spices and Seasons pinterest board out, please do take a look and of course check out other board while you are visiting me. I shall be filling it gradually as the days progress. I do hope you will check out the book and keep it in mind as you plan your summer cookbook shopping.

Hudson Valley Daffodil

Since, it is a Monday post, there will be some introspection and self challenging! Well, come-on don’t you feel a little introspective on Mondays? Actually, it really is about talking to myself to recognize my stress triggers, when there are too many balls up in the air. The balls in the air part of the deal, I have made my peace with, I realize it is part and parcel of this business of super-mom hood. I have however, realized and acknowledged that I deal with these things and periods worse than the next person. I work myself up even further, rather than allowing myself to breadth, the net result is often fewer balls dropped but at the cost of complete havoc on my emotional balance. So, I have told myself drinking more water is the answer to my problems, why more water? Well, for starters I love this group in facebook, secondly it is one thing that had no downsides, water the totally hydrating zero calorie drink, and folks I do stick to free running NY tap water, not bottles for me.

Cilantro Hummus

In the spirit of this no stress eating, today’s recipe is a super-simple no fuss recipe, however, one that brings most people who try it to a very happy place, who knew that hummus would be everywhere from kids parties to more sophisticated dos. It is a simple homemade hummus, with roasted bell peppers and a cilantro chutney variation that is a nicely spiced variety and has notes of the classic Indian mint chutney.

If I am dealing, with too many unknown kids, I skip the cilantro, as I have been advised by the children’s squad, most of our friends do not like to see green.  Well, let me tell you, most of your friends are judgmental! I mean, we can give green a fighting chance, right? Or, I guess we need to save something for those 40 something years, yes, the green smoothie! Now, back to the hummus, here it is up straight, no fuss, with just a couple of variations. The grounding highlight of this week is the dandelion greens all over the yard, they make me happy and while I am at it, creative, too! This recipe is a staple that is much loved by everyone, and is being finally blogged at the request of my friend Marie.

Roasted Red Bell Pepper Hummus and a Cilantro Variation

Prep Time: 24 hours

Cook Time: 30 minutes

Total Time: 24 hours, 30 minutes

A delicate and fresh tasting recipe for hummus with roasted red bell peppers.

Ingredients

  • 1 medium sized bell pepper seeded and quartered
  • ½ cup of dried chickpeas soaked overnight
  • 2 cups water
  • Salt for cooking
  • 1/3 cup extra virgin olive oil plus 2 tablespoons (use a good fruity variety, the kind that you would use for dipping and enjoying in its most natural form)
  • 2 pods of garlic
  • ½ teaspoon red cayenne pepper (more or less to taste)
  • ¾ teaspoon sea salt
  • 1/3 cup tahini (sesame paste)
  • 1 lemon, halved and seeded
  • Sumac for dusting

Instructions

  1. Pre-heat the oven to 375 degrees. Place the bell pepper in a small casserole and drizzle with the tablespoon of oil and roast for 20 minutes.
  2. While this is cooking place the chickpeas in a pressure cooker with 2 cups of water and salt and cook under pressure for 25 to 30 minutes, it is longer than standard cooking as you want the chickpeas to be very soft.
  3. Remove the bell pepper from the oven, drain the chickpeas reserving about ¾ cup of the liquid.
  4. Place the chickpeas and the bell pepper in a blender. Add in the 1/3 cup olive oil, pods of garlic, red cayenne pepper, sea salt and tahini and blend to a paste. Add in up to 1/3 cup of water to get a smooth soft consistency.
  5. Squeeze in the lemon juice and mix well. Place in a serving bowl or platter, gently swirl over the remaining olive oil, dust with the sumac and serve.

Notes

The prep time is mostly about soaking the chickpeas overnight.

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Roasted Red Bell Pepper and Cilantro Chutney Hummus

Prep Time: 24 hours

Cook Time: 30 minutes

A nicely spiced fresh tasting recipe for hummus with loads of fresh cilantro

Ingredients

  • 1 medium sized bell pepper seeded and quartered
  • ½ cup of dried chickpeas soaked overnight
  • 2 cups water
  • Salt for cooking
  • 1 cup of cilantro leaves washed and prepped
  • 1 teaspoon of freshly ground cumin
  • 1 teaspoon freshly grated ginger
  • 2 green chilies
  • 1 tablespoon of yogurt
  • 1/3 cup extra virgin olive oil plus 2 tablespoons (use a good fruity variety, the kind that you would use for dipping and enjoying in its most natural form)
  • 2 pods of garlic
  • ¾ teaspoon sea salt
  • 1/3 cup tahini (sesame paste)
  • 1 lemon, halved and seeded
  • Sumac for dusting

Instructions

  1. Pre-heat the oven to 375 degrees. Place the bell pepper in a small casserole and drizzle with the tablespoon of oil and roast for 20 minutes.
  2. While this is cooking place the chickpeas in a pressure cooker with 2 cups of water and salt and cook under pressure for 25 to 30 minutes, it is longer than standard cooking as you want the chickpeas to be very soft.
  3. Place ¾ of the cilantro leaves, ginger, green chilies, yogurt and blend to a paste. Finely mince the remaining cilantro and set aside.
  4. Remove the bell pepper from the oven, drain the chickpeas reserving about ¾ cup of the liquid.
  5. Place the chickpeas and the bell pepper in a blender. Add in the 1/3 cup olive oil, pods of garlic, red cayenne pepper, sea salt and tahini and blend to a paste. Add in up to 1/3 cup of water to get a smooth soft consistency.
  6. Squeeze in the lemon juice and mix well.
  7. Add in the prepared cilantro chutney and pulse a few times and stir
  8. Place in a serving bowl or platter, gently swirl over the remaining olive oil, dust with the sumac and serve.

Notes

The prep time mostly entails soaking the chickpeas overnight.

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http://cookinginwestchester.com/2014/05/roasted-red-bell-pepper-hummus-and-a-cilantro-variation.html

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