Monday, December 27, 2010

Hummus with Roasted Red Pepper, Capers and Cilantro

Last night, we finally had our first dinner party in the new apartment. Because of the blizzard, however, we had only one guest--Davey--my best friend and pseudo-brother. In his honor, I made roast beef (and broiled tofu for the Vegetarian), Spicy Broiled Eggplant and Hummus with Roasted Red Pepper, Capers and Cilantro. We also enjoyed a delicious box(!) of Merlot. Everything was delicious and, as usual, there was far too much food--even for three hearty eaters. However, the one thing there could have been more of was the hummus (which we first served with pita chips but then spread onto bread, tofu, eggplant--even the roast beef--until we were practically licking the bowls! (It was so good, and disappeared so thoroughly that we didn't even get to take a picture.) The Vegetarian kept declaring it "amazing" and we've already begun dreaming up new hummus combinations. This one was inspired by one in the The Mediterranean Vegan Kitchen to which I added (among other things) capers since The Flavor Bible informed me they are good "esp. with roasted peppers". They were. Enjoy!

Hummus with Roasted Red Pepper, Capers and Cilantro
  • 2 red bell peppers, quartered
  • 3 tablespoons sesame seeds
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1/4 cup vegetable broth
  • 2 teaspoons cumin, ground
  • 3 tablespoons lemon juice
  • 2 tablespoons capers
  • 6 cloves garlic
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon fleur de sel
  • 5 green onions, chopped (white and green parts)
  • 1 leek, finely chopped (white part only)
  • 2 tablespoons cilantro, chopped
  • 1-2 bags pita chips
Preheat oven to 400F. Arrange peppers on foil-lined baking sheet, skin sides up, and bake 20 minutes, until skins char. Meanwhile, place sesame seeds on a small saucepan over medium heat and toast, shaking every minute or so, for about 5 minutes, or until they become fragrant. When sesame seeds are toasted, remove from pan and set aside to cool. When peppers are roasted, place in brown paper bag, roll it securely closed and set it aside 20 minutes to cool and steam so pepper skins are easy to remove. After 20 minutes, peel skins off pepper quarters with your hands.

In a food processor, combine chickpeas and vegetable broth until smooth. Continue the food processor and add peppers, cumin, lemon juice, capers, sesame seeds, garlic, hot pepper sauce and salt. Transfer to a serving bowl and stir in green onions, leeks and cilantro. Serve with pita chips.

Links to other hummus noshes:


Kalyn said...

It really does sound good!

Anonymous said...

This is my way of staying on my diet...who knew it could be so easy? Thanks for the recipe...will spread on my home made pita bread!