Yield: 1 servings
|1 \N||Red bell pepper|
|2 \N||Garlic cloves|
|¾ teaspoon||Sea salt; or to taste|
|1 can||Chickpeas -; (19 oz)|
|\N \N||(or 2 cups cooked chickpeas)|
|½ teaspoon||Ground cumin; or to taste|
|2 tablespoons||Fresh lemon juice -; (to 3 tbspns), or to|
|\N \N||; taste|
|\N \N||Whole Wheat Pita Toasts; see * Note|
* Note: See the "Whole Wheat Pita Toasts" recipe which is included in this collection.
Preheat broiler. Quarter bell pepper and discard stem, ribs, and seeds.
Arrange pepper pieces, skin-side up, on a baking sheet and broil about 2-inches from heat until skins are blistered and charred, about 5 to 8 minutes. Transfer pepper pieces to a bowl and cover with plastic wrap. Let peppers stand until cool enough to handle and peel off and discard skins.
Transfer pepper to a food processor and puree. In a mortar and pestle pound garlic and salt to a paste and add to food processor. Rinse chickpeas well in a colander and drain. Add chickpeas, tahini, water and cumin to the food processor and puree. Season with salt and lemon juice. Serve hummus with Whole Wheat Pita Toasts. This recipe yields 2½ cups.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Kempe Miles Minifie From the TV FOOD NETWORK - (Show # CL-9148) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Kempe Miles Minifie
Converted by MM_Buster v2.0l.