Hummus makes a great appetizer to keep on hand and has a wide variety of uses. It’s perfect as a dip with pita chips or veggies, great as a spread on sandwiches and wraps, or as a side dish with grilled chicken or lamb kabobs. The popularity of this Middle…
What you'll need
Ingredients
3 tablespoons water
¼ cup tahini, stirred well (Joyva or Krinos brands)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
¼ cup jarred roasted red peppers, rinsed, patted dry, and chopped
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon ground cumin
1/8 teaspoon cayenne
¼ teaspoon smoked paprika, optional
2 tablespoons toasted sliced almonds, for garnish
2 teaspoons chopped fresh parsley, for garnish
The method
Directions
01
Combine water and lemon juice in a measuring cup; set aside. Whisk tahini and oil together in second small bowl or measuring cup.
02
Process chickpeas, roasted red peppers, garlic, salt, cumin, cayenne and smoked paprika until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With food processor running, slowly add lemon/water mixture until incorporated and process until smooth, about 1 minute. Scrape down bowl again with rubber spatula. With food processor running, slowly add tahini mixture until incorporated and process until creamy, about 30 seconds, scraping down bowl as needed.
03
Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Creamy Roasted Red Pepper Hummus
Prep
Cook
Yield
Hummus makes a great appetizer to keep on hand and has a wide variety of uses. It’s perfect as a dip with pita chips or veggies, great as a spread on sandwiches and wraps, or as a side dish with grilled chicken or lamb kabobs. The popularity of this Middle…
Ingredients
3 tablespoons water
¼ cup tahini, stirred well (Joyva or Krinos brands)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
¼ cup jarred roasted red peppers, rinsed, patted dry, and chopped
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon ground cumin
1/8 teaspoon cayenne
¼ teaspoon smoked paprika, optional
2 tablespoons toasted sliced almonds, for garnish
2 teaspoons chopped fresh parsley, for garnish
Cook Like James · The method
Directions
1
Combine water and lemon juice in a measuring cup; set aside. Whisk tahini and oil together in second small bowl or measuring cup.
2
Process chickpeas, roasted red peppers, garlic, salt, cumin, cayenne and smoked paprika until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With food processor running, slowly add lemon/water mixture until incorporated and process until smooth, about 1 minute. Scrape down bowl again with rubber spatula. With food processor running, slowly add tahini mixture until incorporated and process until creamy, about 30 seconds, scraping down bowl as needed.
3
Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Cook Like James
Creamy Roasted Red Pepper Hummus
Prep
Cook
Yield
Hummus makes a great appetizer to keep on hand and has a wide variety of uses. It’s perfect as a dip with pita chips or veggies, great as a spread on sandwiches and wraps, or as a side dish with grilled chicken or lamb kabobs. The popularity of this Middle…
Ingredients
3 tablespoons water
¼ cup tahini, stirred well (Joyva or Krinos brands)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
¼ cup jarred roasted red peppers, rinsed, patted dry, and chopped
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon ground cumin
1/8 teaspoon cayenne
¼ teaspoon smoked paprika, optional
2 tablespoons toasted sliced almonds, for garnish
2 teaspoons chopped fresh parsley, for garnish
Directions
1
Combine water and lemon juice in a measuring cup; set aside. Whisk tahini and oil together in second small bowl or measuring cup.
2
Process chickpeas, roasted red peppers, garlic, salt, cumin, cayenne and smoked paprika until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With food processor running, slowly add lemon/water mixture until incorporated and process until smooth, about 1 minute. Scrape down bowl again with rubber spatula. With food processor running, slowly add tahini mixture until incorporated and process until creamy, about 30 seconds, scraping down bowl as needed.
3
Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
