Roasted red pepper hummus
Here is another pre-scheduled post because I am either en route to or just arrived in Italy and wanted to keep you entertained and informed. I made the recipe just before I left for Milan, with only you in mind:).
This is an easy hummus, or a sandwich spread, or a vegetable dip that is worth having in your repertoire. I make it with canned organic garbanzo beans and one roasted red pepper (freshly roasted usually but you can use one from a jar if you are so inclined).
I put all the ingredients in a food processor or a Vitamix blender and let it go until smooth. The food processor does not make it as smooth as the Vitamix. The spread is still very good, just not as silky smooth. I find it acceptable either way.
Ciao mi amici.
1 15 oz can organic garbanzo beans
1 red pepper, roasted, or you can use one whole roasted pepper from a jar, not pickled, just roasted and packed in water or oil, drained well
1/3 cup tahini, paste (not thinned with water, just as is.
2 roasted garlic cloves, or just fresh cloves
1/4 cup roasted pine nuts, more for garnish
1 teaspoon coarse sea salt or as needed
1/4 teaspoon white pepper, ground
2 tablespoon fresh lemon juice
1/4 cup chopped pistachios
Fresh thyme leaves
Place the garbanzo beans, roasted pepper, tahini, garlic cloves and and pine nuts in the food processor or a blender and blend until smooth.
Add the lemon juice, salt and pepper and blend again. You may need to add a little water, a tablespoon at a time, if the mixture is too thick.
Taste and correct the seasoning.
Empty the hummus into a bowl.
To serve as shown above spoon some of the hummus onto the middle of a flat plate and with the back of a soup spoon make circles to spread it out away from the center.
Sprinkle the extra pine nuts, pistachios, and thyme leaves over the hummus any way you wish, drizzle with olive oil and sprinkle with paprika.
Serve with pita wedges, bread or vegetable sticks.