Hummus is one of my favorite spreads, and this is one of my favorite recipes because of the incredible sweetness and flavor that the roasted red pepper adds to the hummus! I started with the Roasted Red Pepper Hummus recipe out of the Vitamix Recipe Book, and I substituted water for the olive oil because I think there's enough fat from the sesame seeds. The result is a lighter hummus with no oil slick on top! Hummus can be used as a dip for vegetables or a spread on sandwiches, wraps, flat bread, crackers, or chips.
Ingredients:
Preparation:
Makes 4 cups.
*Toast raw seeds in a skillet on medium-high heat stirring frequently for 5 minutes, or until light brown (or place in a baking pan in the oven at 350 ˚F for 5 minutes or until light brown). Immediately transfer to the blender container to prevent further browning.
- 1 lime, juiced (about 2 tablespoons)
- 1 clove garlic, peeled
- 2 tablespoons raw sesame seeds, toasted (see note below)
- 1 red bell pepper, roasted and skin peeled
- 1 jalapeno pepper (optional), roasted and skin peeled
- ¾ cup roasted eggplant (optional)
- 1 15-ounce can chickpeas, drained
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
Preparation:
- Place all ingredients into the Vitamix (or other blender) in the order listed and secure lid.
- Select the “Smoothies” program and allow machine to complete programmed cycle (Vitamix) or select the lowest speed variable, press start, and slowly increase speed to High (if you’re not using a Vitamix). Add water if necessary to keep mixture flowing freely through blades
Makes 4 cups.
*Toast raw seeds in a skillet on medium-high heat stirring frequently for 5 minutes, or until light brown (or place in a baking pan in the oven at 350 ˚F for 5 minutes or until light brown). Immediately transfer to the blender container to prevent further browning.
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