Roasted Red Pepper and Garlic Hummus
Roasted Red Pepper and Garlic Hummus
There is an ages old debate regarding the origins of hummus. Some say it originated in Greece and others insist on the Middle East. Is Arabian or Israeli? No one really seems to know. The trade routes of the day made many cuisines similar. What is known was that it was available in Egypt as early as the 13th century.
Hummus traditionally consists of chickpeas and tahini. A citrus juice is usually included. Other ingredients vary depending on the taste of the person putting the dish together. Beans like cannellini are often used in place of the chickpeas. It is an easy food to experiment with because there are endless combination possibilities.
If you like your hummus spicier (like my husband does) you can add a can of chipotle peppers in adobo sauce to give it some kick. I discovered this by accident. My step son wanted to try some chipotle flavored hummus, so I let him pick out some ingredients to try. Well, I wasn't thinking and didn't taste the canned peppers before I put them into the food processor. When it was all smooth and creamy I dipped a pita chip into it to taste it. You can imagine my surprise when I realized how spicy it was. I had to run for the milk!
This makes a fun change for cold school/work lunches. My kids love being able to dip things, and the recipe on this hub is one of their all-time favorite lunches. I pack the hummus in a Tupperware bowl. I include some vegetable sticks (carrots, and celery usually). They also like it with pita chips, crackers, tortilla chips, or bagel chips so I usually include a bag of one of those as well. Everything goes into their insulated lunch bags with an ice pack or two, and they can dip to their hearts content over their lunch break. This is usually bagged up with a drink, some yogurt, and some fresh fruit.
My step son was once asked to bring a snack to a cub scout meeting, and when I asked him what he wanted to bring he said Hummus. Well, I was a little worried that some of the kids wouldn't care for it because it does have a boring appearance--not to mention a "weird name", but it's what he wanted to make. He fixed most of it by himself...I supervised. It took a longer than it takes me to make it, but he did a wonderful job and was very proud of himself.
We served it at the scout meeting and it was a big hit! Some of the kids were not interested in trying it, but a lot of them did and the adults certainly enjoyed it. After having several requests for the recipe, I thought I should include a hub for it, especially since I am working on a group of hubs for cold lunch ideas. I hope you enjoy it as much as my kids and I do.
Bowl of Hummus
Rate this Hummus!
It all starts with the humble chickpea, sometimes called the garbanzo bean although it is actually a legume. The chickpea is among the earliest cultivated plants dating back to 3000 BC. The plant can grow almost to two feet tall with feathered leaves on both sides of the stalk. The plant develops small white or blue flowers and then seedpods. Each of the pods will contain two or three tasty peas.
The chickpea is versatile. It can be used in ways similar to the soybean. It has been used in stews, soups, and salads. It can be dry roasted and seasoned for snacking. It has been ground into a meal and then fired to make falafel. It can be ground and used as flour. It can also be ground and mixed with batter for baking.
The chickpea is high in protein, making it a popular component of vegetarian dishes. It is very low in fat with only 2.59 grams to a 3.5 ounce serving. It is also a good source of zinc, fiber, and carbohydrates.
Links For More Chickpea Information
- tropicalfruitandveg.com | About Chickpea
Description and images of tropical fruits vegetables, herbs, spices, nuts, beans and pulses, health, propagation and care information
- HowStuffWorks "Chick-Pea"
The chick-pea is a legume fruit and an integral part of the natural landscape. Learn more about the chick-pea at HowStuffWorks.
Tahini also dates back to the 13th century. It is made from sesame seeds (white, brown, or a combination of the two) that have been soaked in water and then crushed to form butter. It is very similar to a natural peanut butter in texture and flavor. It tends to separate, much like a natural peanut butter, and should be stirred well before use.
Tahini is a staple ingredient in Middle Eastern cuisine. It is used as a side dish, garnish, in sauces, and as a dip. It is even spread on bread and toped with honey or jam.
Tahini is rich in Omega-3 and Omega-6 fatty acids. It contains calcium, iron, magnesium and many other minerals. It is high in protein.
Links for More Tahini Information
- Food: The story about Tahini - Your Middle East
My grandmother was Iraqi. But it was her Egyptian mother-in-law who introduced her to the world of cooking, thereby shaping our menu for many years to come. Every w
- Facts and history about sesame paste -Tahini | Famousa Agro's
A very brief history of tahini with nutritional information
Hummus Ingredient Pictures
- 2 cans 15 ounce Chickpeas, drained and rinsed
- 7 Tbsp Tahini
- 1 lemon, zest and juice
- 2 Red Peppers
- 6 cloves Garlic
- 6 Tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Smoked Paprika
- 1/2 tsp Sriracha
- Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with foil.
- Peel Garlic, and remove stem and seeds from red peppers. Rub the vegetables with half the olive oil and place on cookie sheet. Bake for about 20 minutes.
- While the veg is cooking, drain and rinse the chickpeas. Make sure you have the slicing blade in the food processor, and then pour in the chickpeas.
- Zest one lemon straight into the food processor and juice the lemon (just by hand is fine) into the food processoer.
- Add the tahini to the food processor. Make sure to stir the tahini well first, as it tends to seperate.
- Add salt, paprika, and sriracha to food processor.
- When the garlic and peppers are finished cooking, allow them to cool briefly until you can comfortably handle them.
- Cut the pepper into smaller pieces and add to the food processor.
- Dice up the garlic and smash it with the flat of the knife. Add this garlic paste to the food processor.
- Put the lid on the bowl and pulse several times to get the ingredients mixed. Then turn the food processor on.
- While the food processor is running, pour in the remaining olive oil. This step is optional, but I find that it gives the hummus a creamier texture.
Roasted Red Pepper anr Garlic Hummus Nutrition Data
|Serving size: 1/4 of the entire recipe|
|Calories from Fat||342|
|% Daily Value *|
|Fat 38 g||58%|
|Saturated fat 5 g||25%|
|Unsaturated fat 33 g|
|Carbohydrates 64 g||21%|
|Sugar 4 g|
|Fiber 14 g||56%|
|Protein 16 g||32%|
|Cholesterol 0 mg|
|Sodium 1243 mg||52%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|