Feeling like a HEALTHY dip? This is SO TASTY, FLAVORFUL, AND HEALTHY! All you need is 3 cups of cooked (or canned chickpeas – be sure to rinse them!), 2 roasted red bell peppers skins removed, 1/2 cup lemon juice, 1 tsp pink salt, 1 tsp Cumin, 2 cloves of minced garlic (or 1 tsp already minced), 1/2 cup tahini paste. Put all ingredients, EXCEPT the chick peas and roasted red peppers, into a food processor. (If using a blender make sure to blend thoroughly) Process first ingredients for 1-2 minutes then add 1/2 of the chickpeas and roasted red peppers (keep 2 strips diced for garnish), blend /process for 1 minute then add remaining chickpeas and blend/process for 2 minutes. Add the remaining diced rep pepper strips on top for garnish, ENJOY!! Thank you for watching, please give this video a LIKE, SHARE, AND SUBSCRIBE! THANK YOU for watching and God Bless! #xybca #backyardgarden #recipe #gardening #easyrecipes #garden #hummus #recipes
Okay. So, today I’m making red pepper, roasted red pepper hummus. I have my roasted red peppers here. And when you roast them, you put them in a dish, cover it with plastic, let the heat do the work for getting the skin off of it. I’m going to show you how easily this skin comes off. It just literally peels. I usually pop one of the little bubbles on it. See if I can so you can see this little membrane comes up pretty easily. Just like that. Now your roasted pepper once you get the skin off is ready to be cut up or put in the food processor. Processing for the hummus. All the skin is off. Put those in there. I kept a couple of slices for garnish for the top. Actually, I should probably do three on top. The rest of it are going to go right in the food processor. Some hands. Now, for the ingredients, I have doubled this recipe and I’ll put it in the description. I’ve got a half a cup of lemon juice. I’ve got for the um olive oil it’s 2 tablespoon. So, this is should be four. I think I only put two in there. And let me double check my measurements. There is my When I initially started this, I did it for one one recipe. So, let’s see how much I’ve got. I think this is just one two tablespoons. And I need four. So, get my extra olive oil out here. All right. And four because I cooked three cups of chickpeas that in there. There’s olive oil. Then I have a teaspoon, a whole teaspoon of cumin. And then a for the salt, I have a teaspoon of salt instead of a half teaspoon. So, that goes in there. And two cloves of minced garlic. Um, that’s what I’m putting in for this uh recipe. It says one small clove, but this is the equivalent of two, two small cloves garlic. This is a half a cup of tahini. And just in case you’re wondering, it’s a tahini paste. You can see tahini paste. I use the Himalayan pink salt. There’s the cumin that I use. And it says a dash of cayenne. So I do two dashes. It’s kind of like a pinch of cayenne. So I’m going do like we did old school. One pinch, two pinch on there. Put the lid on. And we’re going to process this for about I’m missing [Music] I’m going to take a red pepper. And what I like to do to make sure that it does cut them up really well in the processor is I’ll actually put them in here instead of put them down the shootute and Cut them up into, you know, big hunky pieces like this there. And with this, I’m going to put half of the chickpeas. I might do that. Now, this is two red peppers. Um, some people don’t like red pepper hummus, some people do. So, I opted on using uh two big red doll peppers instead of four small ones that in there. And the chickpeas, you I soaked them overnight and then I the next day I cooked them the rest of the way through. So, this is going to be half of the chickpeas. One and 1/2 cups instead of the whole three cups. Let’s see. My hands are slippery. They’re still slippery. About 30 seconds there. Take this off. And I’m going to scrape the sides of it. Scrape it down into there. like that. Put the rest of those chickpeas on the side. And do it for another minute. [Applause] [Music] Heat. [Music] Heat. Let’s see what we got going in here. It’s pretty color. Some red, orange. That’s actually pretty good. for the front of it. I notice my candy paste is kind of runny. So, I’m going add a little extra spoonful just to give it a better consistency. [Music] I mean, you can make it the consistency you want. That’s your face kind of running and you want it further. You can do it. Let’s see what we got right here. All right. So, I’m going to get these out of the way. Now, if it was not as moist as this is, what I usually will do is take some of the water from soaking the chickpeas or cooking them in and put chickpea water in there. A couple teaspoons or a tablespoon. But for this, I’m going to empty this out. There were some straight chickpeas in there. May as well put them in with the rest. It has kind of a lemony peppery taste. This green You can process it to 2 minutes. Take that off. This looks good. And I’m going to pour right in this place. And that is a good consistency. This will be really good the next day. Like you can eat it now, but I always like to have the flavors marinate, make everything taste better the second day, believe it or not. And some people swear by that. I know I do, cuz gives the chance to the spices to all soak in into everything. and really marinate overnight. This is a big batch of hummus. Get as much out of there as I can. Then clean off the blades. Oops. There we go. Then for garnishing, it’s like I kept a few pieces of the roasted red peppers separate. And you can do this with any kind of flavor you want. You do with pine nuts if you want. A lot of times you’ll find this in the store. It’ll have a little puddle of olive oil on top. It’s just a little extra that you can do if you want. Okay. Try to clean up the bowl a little bit here. M. That is really, really good. And it’s good for you. Makes a little bit of a mess, but it’s a worthwhile mess. So, we got this I’m going to do a clean up on the edge of the bowl here. Put this on your table if you’re serving this as a sanitizer kind of thing. Clean it up a little bit and let it sit like that. I know I’m being picky, but I’m going to set this to the side for a second. We’re going to cut up those red peppers. These are the roasted red peppers. Garnish on top. Sometimes people like a little bit of decoration. I make like little 1/4 in slices. Do these [Music] too many. It’s okay. Like I said, I only use two red peppers instead of four. cuz it’s more about hummus than those red peppers. That’s a lot of roasted red pepper to put on top. But you know what? Some people like to add little extras in there. Little quarter inch slices, little diced pieces. Some people like to scoop this up with the hummus. Kind of like salsa, you know, on to a cracker. You can do that. So, take this, put that right in the middle. Actually cut a little bit too much, but that’s okay. This is all for aesthetics anyway. H. Okay, I’ll just stick the whole thing in there. If it’s too much, you know, someone’s going to scoop it off cuz they don’t want to eat the pepper part. But there’s already pepper in the hummus itself. That looks good there. And now we have this beautiful red pepper on this. Try this recipe out and let me know.