Roasted Red Pepper Hummus

11 June 2009

For a couple years now I have wanted to make hummus, but have been intimidated. I found a great recipe on All Recipes, tweaked it, and decided to make some today. It turned out wonderful!!!

Recipe:

1/2 lb dry chickpeas/garbanzo beans
6 cups of water
4 oz jar of red peppers
Tahini paste (found in peanut butter section of store)
3 tablespoons of fresh lemon juice
4 cloves of garlic, minced
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon cumin
Fresh chopped parsley to garnish

Directions to Cook Chickpeas/Garbanzo Beans:

- Rinse beans very well
- Put in large pot and pour 6 cups of water over beans
- Let soak overnight or for 8-10 hours
- After soaking bring pot of water to a boil. Once boiling reduce heat to Medium and cook for 2 hours or until tender.

Hummus Directions:

- Put all ingredients except the beans in a blender and puree
- Once ingredients are well mixed add beans and puree - That's it!!!!!!!
- Hummus is normally served cold or chilled. After you pull it out of the blender allow to cool in the fridge for a couple hours before serving.

Servings: Approx. 36 ounces

Side Note:

I had no idea how much hummus dry beans would make. So I cooked 1.5 lbs of dried beans, and ended up with 7 lbs!!!!! of hummus. Glad we all like it so much! :)

Cost:

1/2 lb Chickpeas/Garbanzo Beans: $1
1/2 jar roasted peppers: $.50
Lemon: $.30
Tahini Paste: $.25

Total: $2.05

(My huge batch came to $5.75)

3 comments:

Monkey Momma said...

I might have missed it, but how much tahini did you use???

Jay and April said...

what all does your family eat hummus with? Pita chips, tortillas, by the spoonful, etc?

Frugal Wellness said...

You didn't miss it Monkey Momma, I'll have to go back and edit, but I use 1.5 T. The tahini is pricey, but you're only using a small amount per batch.

We put hummus in pitas w/ cucumbers, tomatoes, feta, lettuce, and fresh peppers. We dip peppers, carrots, celery, pita chips, pretzels, Kavi crackers and cucumbers. I also like to put it on sandwiches in place of mustard/mayo.

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