Recipe

Roasted Red Pepper And Cilantro Hummus Recipe

Print Recipe

Ingredients

Directions

Step #1 Preheat oven to 400F degrees.
Step #2 In small castiron skillet lightly toast the cumin seeds until they start turning fragrant, about 3-5 mins.
Step #3 DO NOT burn! Set aside.
Step #4 On an ungreased baking sheet arrange the bell pepper quarters skin side up.
Step #5 Roast for about 20 mins or until the skin starts to blister & char.
Step #6 Remove peppers from oven & as soon as possible place the peppers in a paper bag to "sweat".
Step #7 Close bag tightly & let this stand for 20 mins.
Step #8 Meanwhile, in a food processor/blender or mixer mix the garbanzo beans & broth, processing until smooth.
Step #9 Next remove the skin, tahini, seeds & membrane from the bell peppers & add to the food processor/blender along with the lemon juice, garlic & salt.
Step #10 If choosing to use ground cumin add it in, tahini, too, with the lemon juice, etc.
Step #11 If using whole cumin seeds, see Step #7.
Step #12 Process until very smooth.
Step #13 (Also, if the mixture seems too thick & won't mix well, start by adding a tbsp or so of broth or garbanzo bean liquid).
Step #14 Transfer the mixture to a serving bowl & add the toasted cumin seeds, scallions, & fresh cilantro.
Step #15 Stir well to mix.
Step #16 Let stand at about room temp for 30 mins.
Step #17 Adjust seasoning if necessary & garnish with suggested toppings if desired.
Enjoy the Roasted Red Pepper & Cilantro Hummus recipe

Viewing Roasted Red Pepper and Cilantro Hummus Receipe