s RED BEAN AND ROASTED RED PEPPER HUMMUS ****
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s RED BEAN AND ROASTED RED PEPPER HUMMUS ****
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Instructions *** 5-12-19 joellyn made this for mothers day very good *** May 15, 2019 Red beans create a hummus that is not as thick as the traditional chickpea version. This recipe freezes well. Save Recipe Red Bean and Roasted Red Pepper Hummus Yields: About 4 cups Ingredients 1 medium red bell pepper, halved and seeded 2 cloves garlic, unpeeled 1 teaspoon extra-virgin olive oil 3? teaspoons kosher salt, divided ? teaspoon ground black pepper 2 (15.5-ounce) cans dark red kidney beans, drained ? cup plus ¼ cup tahini ¼ cup fresh lime juice ¼ cup water ½ teaspoon ground cumin ½ teaspoon ground ginger Toasted naan, toasted pita, and assorted fresh vegetables, to serve Garnish: hot sauce, diced roasted red bell pepper Instructions Preheat oven to 400°. Line a rimmed baking sheet with foil. Place bell pepper, cut side down, on prepared pan. Place garlic on pan. Drizzle with oil, and sprinkle with ? teaspoon salt and pepper. Roast for 25 minutes. Carefully remove garlic skins, and discard. In the work bowl of a food processor, place bell pepper halves, garlic, beans, tahini, lime juice, ¼ cup water, cumin, ginger, and remaining 3 teaspoons salt; process until desired consistency is reached. Refrigerate in an airtight container until ready to serve. Transfer hummus to a serving dish. Serve with naan, pita, and fresh vegetables. Garnish with hot sauce and bell pepper, if desired. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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