Hummus – a tasty Eastern-Mediterranean chickpea and sesame puree – is a powerhouse of nutrition, supplying protein, fiber, phytoestrogens, garlic and healthy oils. By adding red peppers, you’re also throwing in powerful antioxidants such as lycopene, a member of the carotenoid family thought to protect against prostate cancer, among others.
Hummus makes a delicious dip for raw vegetables, a succulent sandwich filling (topped, for example, with broccoli sprouts or grilled bell peppers) or a speedy hors d’oeuvre served in an avocado half. It’s best to use chick peas that you have prepared from scratch (ideally, sprouted first to boost nutrient content and make them easier to digest). Alternatively, you can use pre-cooked chickpeas from a glass jar. Try to avoid canned chickpeas; as I have written about previously, some of the chemicals used to make the plastic linings of food cans (such as bisphenol-A) are thought to disrupt our bodies’ natural hormones because of their estrogen-like chemical structure.
For 4 Person(s)
- 15 ounce(s) cooked chickpeas, drained
- 2 tablespoon(s) olive oil
- 1 lemon, juiced
- 1 pinch(es) lemon zest (untreated)
- 1 clove garlic, crushed
- 3 slices roast red peppers from a jar (packed in olive oil or water)
- 2/3 cup(s) water or garbanzo cooking liquid
- 1/3 cup(s) tahini (unsalted sesame paste)
- 1 olive oil and red pepper flakes, paprika powder or ground cumin as garnish
- 1 salt
Red-Pepper Hummus Directions
- Drain the softened chickpeas but reserve cooking liquid. Place chickpeas in a food processor with olive oil, lemon juice and zest, garlic, red pepper slices and water (if you’ve soaked and cooked the chickpeas from scratch, use the cooking liquid). Start blending and gradually add tahini. The consistency should be like thick cream; if it seems too dry, add more cooking liquid or water.
- Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with olive oil and sprinkle with red pepper flakes or paprika powder or ground cumin.