I tend to make most things with less olive oil than the original recipe calls for, and this hummus is no exception. My hummus is a bit thicker than the hummus you might find in a Mediterranean restaurant, but I’ve found that the addition of a freshly roasted red bell pepper and as much of the “juice” as you can preserve from the roasting process goes a long way in recreating some of the creaminess of a hummus dripping with olive oil, and with far fewer calories.
- 1 -2 roasted red pepper (from a jar if you must, but roasting them yourself is easy and oh so delicious!)
- 3 1⁄2 cups garbanzo beans
- 1⁄4 cup tahini
- 2 -3 tablespoons olive oil
- 2 tablespoons lemon juice
- 12 -15 garlic cloves (as much or as little as you'd like*)
- 1 1⁄2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon dried coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- crushed red pepper flakes
- 1 pinch cayenne
- 1⁄4-1⁄2 cup toasted pine nuts
- Note: *I use anywhere from 12-15 cloves, but your mileage may vary. It’s also good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don’t actually need it (ha, as if there was such a thing!). When I make my hummus and serve it on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
- If you’re roasting your own peppers, throw them in the broiler now. Broil peppers until they’re burnt to a crisp. Use tongs to place pepper in sealed plastic container and steam for 5-10 minutes (the longer you wait, the easier it will be to get that skin off). Carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.
- Toast pine nuts in a hot, dry saucepan. These two things (broiling peppers and toasting pine nuts) can both be done while you’re combining the rest of the ingredients, but be sure to keep an eye on the pine nuts, as they go from raw to perfectly toasted to burnt to a crisp in a matter of seconds.
- Combine garbanzo beans, tahini, lemon juice, garlic, salt, cumin, coriander, paprika, garlic powder, crushed red pepper, and cayenne in food processor and blend until smooth.
- Add roasted, peeled peppers** and as much of their liquid as you managed to save to food processor and blend into garbanzo bean mixture.
- Slowly drizzle olive oil into mixture until you get the consistency you’re looking for.
- Taste the hummus. At this point, it usually needs another squirt of lemon juice and a half pinch of salt to really solidify the flavor.
- Garnish with paprika and toasted pine nuts and serve with vegetables, crackers, baguette slices, or pita
- (serving size is approximately 1/3 c).
This is delicious - You need a little more olive oil to get to that spreadable consistency, but the flavor is delicious and satisfying. I also toned down the garlic a little, yielding just as the chef suggested. Yum and post some more!
This is a delicious and beautiful to look at hummus. I loved the roasted peppers in the recipe. From previous experience making hummus I knew that 12-15 cloves of garlic would be much too much garlic for me and probably almost everyone, so I used 2 cloves and left out the garlic powder....perfect. Thanks for a wonderful variation of a classic.