Grilled Red Pepper Hummus
Total time: 25 min
Prep Time: 15 min
Cook Time: 10 min
Wow your guests with this delicious and nutritious appetizer filled with lutein, zeaxanthin and vitamin A from red bell peppers, zinc from chickpeas and omega-3 from canola oil.
3/4 cup chopped jarred roasted red peppers
1 15-ounce can (425 grams) chickpeas, also called garbanzo beans
1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
1/4 cup (59 ml) tahini
Half of a large garlic clove, minced
2 tbsp canola oil
1/2 tsp ground cumin
1/4 tsp cayenne pepper (optional)
1/2 to 1 tsp kosher salt, depending on taste
In a food processor or blender, combine tahini and lemon juice and process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. Add the canola oil, minced garlic, cumin, cayenne pepper and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl, then process another 30 seconds. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth. Add peppers (reserve 1-2 pieces for garnish) to hummus and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect. Finely chop reserved pepper from earlier. Then, scrape the hummus into a bowl, make a small well in the middle and add finely chopped peppers.