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Ingredients
14 oz can chickpeas, drained
4 tbsp tahini (sesame seed paste)
2—3 garlic cloves, chopped
Juice of 1/2 — 1 lemon
2 red bell peppers (optional)
1 tbsp pine nuts
pinch each of paprika and cumin
1 tsp olive oil |
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1. |
Lightly
roast the red bell peppers, and remove the skins. |
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2. |
Lightly
roast the pine nuts and mix with the paprika, cumin and
olive oil.
Set aside. |
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3. |
Using a
potato masher or fork, coarsely mash the chickpeas and the
roasted red bell pepper in a mixing bowl.
For a smoother purée, process the chickpeas in a food
processor or blender until a smooth paste is formed.
Mix the tahini into the bowl of chickpeas.
Stir in
the chopped
garlic cloves and lemon juice.
Season to taste with freshly ground black pepper and salt. |
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4. |
If needed,
add a little water for lighter consistency.
Serve the hummus at room temperature topped the mixture of
roasted pine nuts, paprika and olive oil on wedges of
toasted pita bread. |
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