This past weekend, I was lucky enough to be able to spend time with my boys enjoying the cooler air and being thankful for the sunshine. I also spend quite a bit of time in the kitchen. Since it was a football weekend I had appetizers on the mind but wasn’t really in the mood to take a trip to the store so I developed a couple of recipes for hummus using ingredients that I had on hand in the house. The results were pretty good so I am almost glad I didn’t stick with my standard hummus recipe.
Last week, I shared with you another recipe for hummus that I made using quinoa. I know – it sounds crazy. Hummus and quinoa? For some reason the consistency was better than any of the other hummus recipes that I have ever made. I mean, I obviously I am a really big fan of quinoa, but the truth is that I certainly am not willing to sacrifice taste or texture just to say that I included quinoa in it! The recipe below is my husband’s favorite hummus recipe!
Now a couple of notes about this recipe (and any other recipes for hummus!)
- I really like cilantro in hummus, but the worst thing in the world is to bite into a big chunk of it when you are expecting a creamy dip. So, I used my awesome new herb grinder to finely chop it before adding it to the recipe. The result was cilantro so finely chopped that you couldn’t even see it in the final dish. (A food processor or blender would work well too – just make sure the cilantro is chopped up fine!)
- I also always cook my own garbanzo beans to make hummus. If you decide to do this, make sure that you reserve a bit of the cooking liquid as it is a great way to get your dip to the desired consistency without having to add extra oil to the dish. If you used canned beans, save the canning liquid so you don’t need to resort to using oil.
- I’ve said this before, but in case you missed my prior hummus posts – it is always best to start with warm beans. It helps the flavors combine and also cuts the acidity of the garlic.
[print_this] Red Pepper and Garlic Hummus Recipe
Red Pepper and Garlic Hummus Recipe
Ingredients
¼ – ½ cup cilantro, chopped
¼ cup cooked quinoa
½ cup roasted red peppers
Juice of 1 lemon
1/3 cup tahini 4-5 cloves garlic, minced
1 ½ cups cooked chick peas, warm (or 14 oz can)
1 tsp mineral sea salt
1 tsp freshly ground pepper
Directions
1. Combine cilantro, cooked quinoa, roasted red peppers and lemon in a food processor or blender. Process until the mixture is well combined.
2. Add tahini, garlic, chick peas, salt and pepper. Process until smooth.
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Amount per serving |
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Water |
28.16 g |
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Carbohydrate* (51%) |
11.35 g |
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Protein (12%) |
3.18 g |
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Total Fat (37%) |
3.97 g |
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Monounsaturated |
1.41 g |
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Polyunsaturated |
1.72 g |
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Saturated |
0.53 g |
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Cholesterol |
0 mg |
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Dietary Fibre |
2.28 g |
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Alcohol (0%) |
0 g |
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Vitamins |
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Vitamin A |
64.83 IU |
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Thiamin |
0.1 mg |
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Riboflavin |
0.05 mg |
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Niacin |
0.52 mg |
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Pantothenic acid |
0.18 mg |
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Vitamin B6 |
0.19 mg |
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Folate |
29.26 mcg |
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Vitamin B12 |
0 mcg |
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Vitamin C |
4.55 mg |
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Vitamin E |
0.03 mg ATE |
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Minerals |
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Calcium |
44.33 mg |
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Iron |
1.43 mg |
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Magnesium |
23.53 mg |
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Phosphorus |
91.16 mg |
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Potassium |
121.85 mg |
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Sodium |
371.77 mg |
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Zinc |
0.75 mg |
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Copper |
0.19 mg |
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* |
Note: USDA factors are used in calculating certain foods and do not necessarily follow the “4-4-9″ method. Percentages may not always add up to 100. |
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Data source: USDA Nutrient Database, R17 |
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