I had roasted some red peppers the night before and put them in the refrigerator. I was going to make a roasted red pepper sauce to serve with linguine. But I stumbled across the hummus recipe, and knew I had to make it.
Serve it as a dip with fresh vegetables, toasted pita or crackers.
Roasted Red Pepper Hummus
2 cups fresh cooked garbanzo beans (or 1 can)
1 tablespoon olive oil
Juice and zest of 1 lemon
2 tablespoons tahini
2 cloves garlic, minced
1/2 teaspoon salt (more or less to taste)
1 teaspoon Madras curry powder
1/2 teaspoon pepper
1/2 teaspoon coriander seed
1/4 teaspoon cumin seed
Soak garbanzo beans in water for a few hours. Drain and add fresh water. Bring to a boil then simmer for 20 to 25 minutes or until done.
Cut pepper in half, remove seeds. Drizzle with olive oil and put face down in a baking dish. Bake at 400 degrees for about 20 minutes. Let cool enough to handle, then remove skin. It should slip right off.
While peppers are in the oven and garbanzos are simmering, crush coriander and cumin with a pestle. Zest and juice the lemon. Set aside.
Put peppers (including pan juices and olive oil) and garbanzo beans in food processor. Add remaining ingredients to food processor.
Pulse until smooth or desired texture achieved.
Here is a link to the original recipe: http://www.tasteofhome.com/Recipes/Roasted-Red-Pepper-Hummus