Kiss the Cook: Hummus with a little extra kick

One thing I have enjoyed eating is hummus. Several times I have wanted to try making my own. One ingredient has been an obstacle. Tahini is a sesame seed paste. I could not locate any in local stores until recently. Finding this opened the door to making my own hummus.

The recipe below is very simple and easy to make. I have made this numerous times, taking it to an art show I helped cater in Harrisburg. I received a great number of positive comments.

I do understand that some may not like the slight heat from the cayenne pepper. You could replace this with smoked paprika, mild chili powder, half the amount of cayenne pepper or even eliminate it.

This is a great basic recipe that will allow you to adjust to your own taste preferences.  So make some for your next party and enjoy!

Roasted Red Pepper Hummus

Prep Time: 15 minutes

Ready in:  1hr. 15 min

Ingredients:

1 (15 oz.) can of garbanzo beans (chick peas), drained

4 oz. roasted red peppers

3 tbs. lemon juice

1 ½ tbs. tahini

1 clove garlic, minced

½ tsp. ground cumin

½ tsp. cayenne pepper

¼ tsp. salt

1 tbs. chopped fresh parsley

Directions:

1. Using a food processor, puree the chick peas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Using long pulses, process the mixture until it is smooth and slightly fluffy. Scrape the sides of the food processor to make sure you get all of it blended. Transfer to a bowl and place in the refrigerator for at least an hour.

2. Serve at room temperature and sprinkle the top with the chopped parsley. If you prefer, like I do, you can place the fresh parsley in the food processor and blend that right into the hummus when you first puree the mixture.

You can use crackers or vegetables to scoop up the dip. Enjoy.