Roasted Red Pepper Hummus

  • Yield: About 3 cups

Ingredients

  • 1 16-ounce can chickpeas
  • ¼  cup  shelled  raw  sunflower  seeds 
  • 3 cloves garlic
  • 2  Tablespoons  freshly  squeezed  lemon  juice
  • 2  Tablespoons  tahini
  • 1  roasted  red  bell  pepper,  drain  if  canned
  • ½  teaspoon  sea  salt

Directions

  1. Drain chickpeas over a bowl to reserve the liquid.  Rinse chickpeas and set them and the reserved liquid aside.
  2. Combine sunflower seeds and garlic in the bowl of  a food processor.  Process for 30  seconds, or until chopped.  Add lemon juice,  tahini,  pepper,  salt,  and drained chickpeas.    Process for 30  seconds.  Scrape down the sides of the bowl and add reserved chickpea liquid,  1 tablespoon at a  time, through the opening in the funnel and process until mixture is smooth.  The more liquid you add, the thinner the mixture will be.

YOU HAVE OPTIONS

I  find that a blender is not the best tool to use for this recipe,  but if you don’t have a food processor, you can still make it.  Here ’s how: Omit the sunflower seeds; mince the garlic and finely chop the pepper.  After Step 1, place the chickpeas in a bowl and mash with a potato masher.  Add the garlic, lemon juice, tahini, pepper, and salt and mix well.  Add reserved chickpea liquid, one tablespoon at a time,  and  stir  until  a  thick,  smooth  consistency  is  achieved

  • Yield: About 3 cups
  • Ingredients:
    • 1 16-ounce can chickpeas
    • ¼  cup  shelled  raw  sunflower  seeds 
    • 3 cloves garlic
    • 2  Tablespoons  freshly  squeezed  lemon  juice
    • 2  Tablespoons  tahini
    • 1  roasted  red  bell  pepper,  drain  if  canned
    • ½  teaspoon  sea  salt
  • Directions:
    1. Drain chickpeas over a bowl to reserve the liquid.  Rinse chickpeas and set them and the reserved liquid aside.
    2. Combine sunflower seeds and garlic in the bowl of  a food processor.  Process for 30  seconds, or until chopped.  Add lemon juice,  tahini,  pepper,  salt,  and drained chickpeas.    Process for 30  seconds.  Scrape down the sides of the bowl and add reserved chickpea liquid,  1 tablespoon at a  time, through the opening in the funnel and process until mixture is smooth.  The more liquid you add, the thinner the mixture will be.

    YOU HAVE OPTIONS

    I  find that a blender is not the best tool to use for this recipe,  but if you don’t have a food processor, you can still make it.  Here ’s how: Omit the sunflower seeds; mince the garlic and finely chop the pepper.  After Step 1, place the chickpeas in a bowl and mash with a potato masher.  Add the garlic, lemon juice, tahini, pepper, and salt and mix well.  Add reserved chickpea liquid, one tablespoon at a time,  and  stir  until  a  thick,  smooth  consistency  is  achieved

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