Receta de hummus de pimiento rojo asado

Ingredientes

• 1/4 cup Tahini
• 1 Lemon (zested and juiced)
• 2 cloves Garlic (or measure with your heart)
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/4 teaspoon Salt (or more as needed)
• 1/4 cup Roasted Red Peppers (drained (about 2 ounces))
• 1 (15-ounce) can Chickpeas (drained) (or 1 1/2 cups cooked chickpeas)
• 1/4 cup Cold Water (or more as needed)
• Extra Virgin Olive Oil
• Fresh Parsley
• Paprika

Preparación

1. 1

   Rinse and drain CHICKPEAS. Set aside.

2. 2

   Place TAHINI, LEMON JUICE, LEMON ZEST, GARLIC, CUMIN, PAPRIKA, and SALT in food processor.Note: Reserve a few chickpeas and red peppers for garnish.

3. 3

   Blend ingredients into a paste. Add small amounts of COLD WATER to make it creamy.

4. 4

   Add CHICKPEAS and ROASTED RED PEPPERS.

5. 5

   Continue blending, adding small amounts of COLD WATER as needed to adjust texture to your liking.Adjust flavors to your liking by adding more salt, spices, or lemon juice.

6. 6

   Serve hummus chilled with (optional) garnish: chickpeas, peppers, drizzled olive oil, paprika, and parsley.

7. 7

   Refrigerate hummus in an airtight container up to five days or freeze up to 30 days (or longer if vacuum sealed).