Author Notes: A creamy, colorful hummus…Curry powder adds spark and tahini and garlic give it a smooth finish… —[email protected]
Makes: 3 cups
Ingredients
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2
large, sweet red peppers, roasted (if fresh, see note)
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2
cans garbanzo beans(chickpeas) well rinsed and drained
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1/3
cup fresh lemon juice
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3
tablespoons Tahini
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1
tablespoon Extra Virgin Olive Oil
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3
garlic cloves, peeled
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1 1/4
teaspoons kosher salt
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1
teaspoon curry powder
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1/2
teaspoon freshly cracked black pepper
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Extra Virgin Olive Oil and Paprika, for finishing
Directions
- If you’re roasting your own peppers: (Simply broil them about 4 inches from the heat until skins are blistered, rotating and turning until all sides are blackened. Immediately place the peppers in a bowl, cover, and let stand for 15 minutes or so. Peel off and discard the blackened skin and remove stems and seeds.)
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Place the peppers in food processor. Add the remaining ingredients and process until blended and very fluffy, about 4 minutes, scraping down sides of bowl halfway through.
Scrape into a container,drizzle liberally with olive oil and dust with paprika.
- Serve with fresh veggies, pita chips, or flatbreads, for dipping.