Thursday 2 May 2013

Roasted Capsicum Hummus

I have made hummus so many times but the last time I did which was actually about 2 years ago I kinda forgot a step, so when you make hummus first you soak the garbanzo beans then you cook them, and then you blend them up.
Well I kinda forgot about the second step of cooking them there I was with my electric mixer trying to blend them and blend them and I was thinking gosh this electric hand mixer is getting really hot and it's not blending them very well maybe I need more moisture so I added some more olive oil then a bit of water, and the garbanzo kept growing when I finally figured out what I had forgotten to do I had about 10 cups of slightly wizzed garbanzo beans with water, olive oil garlic and tahini. So then I tried to cook them with bit more water, it didn't work... they ended up being fed to the dogs with their dinner for the next week...

So this time I decided to keep it simple and bought a can of cooked garbanzo beans.

Roasted Capsicum Hummus 

Serving per recipe - 6
Nutritional Information - Amount per serving:

1 red capsicum
1 can garbanzo beans, drained and rinsed
2 cloves garlic
1 Tablespoons tahini
4 Tablespoons olive oil
Juice of 1 lime
3 Tablespoon water
1/2 teaspoon cumin
1/2 teaspoon sea salt

Pita bread, crackers or veggies
roasted capsicum

1. Rub capsicum with olive oil, place on a tray in oven and bake at around 220c for 1/2 an hour. Remove from oven and place in seeled plastic bag and put in freezer for a few minutes until cool. Remove from freezer and peel off skin.
rinsed garbanzo beans
2. Open can of garbanzo beans drain and rinse.
all ingredients ready to blend
3. Add all ingredients to bowl, with an electric hand mixer blend ingredients until they are smooth, if the mixture is to dry add additional olive oil or a few tablespoons of water.

1 comment:

  1. This looks delicious! And now I know why my homemade hummus always tastes weird - no soaking or cooking - thank you for clearing up that mystery for me :-)