Red Pepper Hummus – honestly, I had never had it before today!
When I posted my lemony hummus, Frugal Feeding suggested trying sesame oil instead of tahini in the hummus. I decided to give it a try … you should too!
Red Pepper Hummus
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1 can chickpeas, drained
1 lemon, juiced
2 tbsp tahini
1 tsp sesame oil
2 cloves garlic, peeled
1 tsp cumin
1 tsp chili powder
1 red bell pepper, sliced in half and seeded
Preheat oven to 400 degrees. Slice the red peppers in half, and remove the seeds. Place on a baking sheet. Roast in the oven for 15-20 minutes, or until the skin is slightly browned. Take out and cool on the baking sheet.
In the food processor, combine the red pepper halves, chickpeas, lemon juice, tahini, sesame oil. garlic, cumin and chili powder. Blend away!
Add water if needed to thin to desired consistency. I didn’t need any – this was perfect consistency for me. Salt if needed.
Makes about 2 cups hummus.
Now, what does hummus have anything to do with Christmas? Ummmmm …
Red Pepper Hummus Stuffed Twice Baked Potatoes
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Serves 2-3 people
6 small potatoes
1/3 cup Red Pepper Hummus
2 tbsp butter
1/4 cup milk
salt/pepper
fresh chives for garnish
Preheat the oven to 350 degrees F. Pierce the potatoes with a fork and bake until they are fork tender. Depending on the size of your potatoes, this could take 30 minutes to 1 hour. Remove from oven and let cool.
When cool enough to handle, cut the potatoes in half and scoop out the inside of the potatoes. Save the potato pieces in a separate bowl. Leave enough of a shell in the potatoes that they will be able to hold the stuffing.
Season the potatoes with salt and pepper and place on a baking sheet. Place back in the oven for 10 minutes. This allows the “shell” to slightly crisp up so it isn’t soggy when you add the filling.
While the potatoes are crisping, mash the potatoes. Combine the inside of the potatoes with 1/3 cup of the hummus, butter, and milk. With a mixer, mash the potatoes.
After 10 minutes, remove the potatoes from the oven. Fill with the mashed potato/hummus mixture. Place back in the oven for 15 minutes.
Garnish with chopped chives. Serve!
Serve with sour cream or yogurt, cheese (if desired), or just solo!
Lea Ann, Highlands Ranch Foodie
/ December 22, 2011Thank you for this red pepper hummus recipe. I tried to make it a couple months ago without a recipe and it wasn’t very good. I’m a sesame oil fan, so most certainly will give that a try. Love this idea of of using it for twice stuffed potatoes. Merry Christmas to the two of you and Mr. Sammy.
jane
/ December 22, 2011Thank you! Happy Holidays to you too! We are actually celebrating tomorrow due to work schedules .. should be fun!
Michigan Food Blog
/ December 22, 2011Oh that is such a good idea! I have never made twice backed potato, but the hummus in there sounds great.
jane
/ December 22, 2011Thank you! It is really good!