{"id":4857,"date":"2013-10-12T11:22:37","date_gmt":"2013-10-12T18:22:37","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4857"},"modified":"2014-04-21T15:18:40","modified_gmt":"2014-04-21T22:18:40","slug":"spicy-roasted-red-pepper-hummus","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/spicy-roasted-red-pepper-hummus\/","title":{"rendered":"Spicy Roasted Red Pepper Hummus"},"content":{"rendered":"
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We had a bottle of fire roasted red peppers in the cupboard so I decided to make roasted red pepper hummus! This recipe on Inspired Tastes<\/a> looked perfect, but I didn’t \u00a0do the steps separately, just threw everything in at once.\u00a0I also used Smitten Kitchen’s technique of peeling the chick peas<\/a>. It sounds tedious but it really doesn’t take long and makes the hummus so smooth!<\/p>\n

I forgot the garlic when made it and would have added it later, but had already made the top pretty with chopped red peppers and toasted pine nuts. I kept it in the recipe though…<\/p>\n

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1 14 ounce can chickpeas drained (preferrably Indo-European brand because they are so soft)
\n1 bottle roasted red peppers (I used Trader Joe’s fire roasted 12 ounce bottle)
\n1\/4 cup tahini
\n1 clove garlic minced
\nJuice from 1 lemon
\n2 tablespoon olive oil
\n1\/2 teaspoon cumin powder
\n1\/2-1 teaspoon chili powder
\nSalt
\n2 tablespoons pine nuts toasted<\/p>\n

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  1. Peel the chick peas and throw them in a food processor. Add take about 3\/4 of the red peppers drained and add those to the food processor.<\/span><\/li>\n
  2. Throw in the rest of the ingredients and process until smooth. Pour into a bowl or container.<\/li>\n
  3. Finely dice the rest of the red peppers.<\/li>\n
  4. Top the hummus with the diced red peppers and pine nuts.<\/li>\n<\/ol>\n