Submitted by Ian Massey
Puree chickpeas, roasted red pepper, lemon juice, sesame tahini, garlic, cumin, and red chili powder together in a blender or food processor. It should be thick, and smooth but grainy. Add kosher salt to taste. If serving as dip, drizzle with extra virgin olive oil before serving.
For the roasted red pepper, you can either buy them canned (or in a jar), or you can simply grill or broil them until black on each side. Let them cool, and then the blackened outside simply rubs off under cool water.
This recipe has been added to the following public cookbooks:
JACKS COOKBOOK,
First Taste,
moomoo,
Lucy's favorites,
CISV Elevation
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | jason197190
05/12/09 09:54 AM | unfamiliar but goodNever had tried it before miltary travels and have only had as a dip, noted in your post "if using as a dip to drizzle w/ olive oil before serving" what else or how else is hummus used..cooking base? |
| ★ ★ ★ ★ ★ | marksublettejr
08/24/08 02:46 PM | Used JalepenosGreat and can spice to taste, I used Sams club Jalepenos and it came out awsome!! The Cummin makes it. |
| ★ ★ ★ ★ ★ | Bluevelvetcat
02/13/08 10:40 AM | BluevelvetThanks for the recipe!! |
| ★ ★ ★ ★ ☆ | BrianRWelsh
02/08/08 06:47 PM | vegan ideasyummy |
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