Roasted Red Pepper Hummus
We love hummus, it’s relatively easy to make. I tried it today and it was awesome. I needed an easy button! That took no time. This may become one of my new go-to summertime party appetizers.
We love hummus, it’s relatively easy to make. I tried it today and it was awesome. I needed an easy button! That took no time. This may become one of my new go-to summertime party appetizers.
- juice of one lemon
- 2 tablespoons fresh parsley
- 16 ounce can garbanzo beans (14-15 can chickpeas) drained
- 2 tablespoons of tahini (sesame or sunflower seeds)
- 4 cloves of garlic (fresh and peeled)
- 1/3 cup roasted red peppers (if using jarred drain the peppers)
- 3 tablespoons of olive oil
- 1 tsp. sea salt or to taste
- Carbohydrate 1.37483500015473 g
- Cholesterol 0 mg
- Fat 1.31065499894941 g
- Fiber 0.235099998063048 g
- Protein 0.213940000072599 g
- Saturated Fat 0.182281499855495 g
- Serving Size 1 1 Serving (24g)
- Sodium 3.33481250134746 mg
- Sugar 1.13973500209168 g
- Trans Fat 0.0478961249768695 g
- Calories 16 calories
Step-by-step
- Combine all of the ingredients in a food processor until creamy smooth.
- Cover and chill until serving.
- This is awesome with chips and crackers or try serving it with your favorite veggies!
Scaling Ratios and Equipment Capacity
Operating under strict budget constraints means maximizing every can of chickpeas while avoiding appliance strain. When multiplying this formulation for larger gatherings, standard home food processors featuring a three-to-four-cup bowl capacity can easily overheat if crammed past the maximum fill line. Working in smaller batches ensures the motor runs smoothly without burning out the belt. Doubling the tahini directly impacts emulsion stability, so add the extra olive oil in a slow, steady stream through the feed tube while the blades spin continuously at high speed to incorporate air evenly. Although garlic intensity scales linearly, raw cloves grow sharper when pureed in quantities exceeding four cloves, so roast two of them beforehand if a milder background note is preferred.
Texture Adjustments and Storage Economics
Achieving a velvety consistency requires mechanical abrasion over an extended processing window of at least ninety seconds to break down the fibrous seed coats of the legumes. Chilling the finished spread for a minimum of one hour allows the starches to firm up while the roasted red pepper moisture redistributes through the fat matrix. Because commercial tahini carries a high financial cost per ounce, sunflower seed butter serves as a direct one-to-one substitute that maintains the necessary lipid structure for proper emulsification. Store leftovers in an airtight glass container pressed against a sheet of plastic wrap to prevent oxidation, consuming the batch within four days before the garlic flavor turns unpleasantly bitter.
