Hummus with Roasted Red Pepper and Cilantro

from "Mediterranean Vegan Kitchen" by Donna Klein; p. 18

Makes 6 to 8 servings

Ingredients:

• 2 medium red bell peppers (about 6 oz each), quartered
• 2 tsp whole cumin seeds or 1/2 tsp ground cumin
• 2 c. cooked chickpeas or 1 (19 oz) can chickpeas, rinsed and drained
• 1/4 c. vegetable broth (low sodium)
• 3 to 4 T fresh lemon juice, or to taste
• 3 T sesame tahini
• 2 large cloves garlic, finely chopped
• Tobasco sauce
• Salt
• 1/4 c. chopped scallions, white and green parts
• 2 to 3 T chopped fresh cilantro

Serve with:

• pita bread or assorted vegetables

Instructions:

1. Preheat oven to 400F
2. Arrange the peppers, skin side up, on an ungreased baking sheet.  Roast for 20 minutes, or until the skins are blistered and beginning to char, adding the whole cumin seeds, if using, to the baking sheet (away from the peppers) for the last 3 to 4 minutes of cooking.  Carefully place the peppers in a paper bag, twist tightly to close and leave for about 20 minutes.  Set aside the cumin seeds, if used.
3. Meanwhile, combine the chickpeas and broth in a food processor fitted with the metal blade; process until very smooth.  
4. Peel off the skins of the roasted peppers with your fingers or with a small paring knife and add to the chickpea mixture, along with the ground cumin, if using, lemon juice, tahini, garlic, and Tobasco sauce and salt to taste.  Process until very smooth.
5. Transfer to a serving bowl and add the toasted cumin seeds, if used, scallions, and cilantro, stirring well to combine.  Let stand at room temperature for 30 minutes to allow the flavors to blend.  Serve with the pita bread or the pita toasts and/or raw vegetables.

Advanced prep:  Without the scallions and cilantro, the hummus can be covered and refrigerated for up to 3 days.  Bring to room temp before serving.

 

For more traditional hummus, 

• omit the red bell peppers and cilantro
• Use ground cumin instead of the toasted seeds.
• Add 1 additional T of tahini
• Garnish with parsley