Tag: gordon ramsay hummus

Pumpkin Hummus

Pumpkin adds a nice complexity to this hummus without screaming at you.  And don’t worry, there’s nothing sweet about it… but it does gets a touch of warmth from cinnamon, and heat from smoked paprika.   It looks festive and it’ll keep hungry holiday guests off your back while you wrestle with the big bird.

I am on a continuing quest for the smoothest creamiest hummus possible, and I made another breakthrough with this recipe.  I’ve tried all kinds of techniques in the past for achieving a silky, non gritty texture in my hummus.  I’ve used both dried and canned beans, I’ve tried painstakingly removing all the skins from the beans before pureeing, I’ve tried my blender, my food processor, all of which give me nice results, but not the super smooth texture that I get from our favorite local restaurant.

This time I tried something different.  I drained a can of chickpeas and put it directly into the processor all by itself.  I blended just the beans for a full 2 minutes, scraping down the machine often, before I added any other liquids or ingredients.  This seemed to do the trick, the texture was the smoothest yet.

This is a definite make ahead appetizer, and the flavors will benefit from time in the refrigerator.  When you are ready to serve, give the hummus a swish with the back of a large spoon to make ridges for the olive oil to pool into.

What You Will Need

  • 1 clove garlic, peeled
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 cup pumpkin puree (not pumpkin pie filling!)
  • 3 Tbsp tahini
  • juice of 1/2 lemon
  • 1/4 tsp salt
  • pinch of cinnamon
  • 1/4 tsp hot smoked paprika
  • garnish

  • olive oil
  • pepitas
  • sumac (if you can’t find sumac, use more paprika)

Instructions

  1. Fit your food processor with the metal blade and turn it on. Drop the clove of garlic in and let it go until finely minced. Add the drained chickpeas and process for a full 2 minutes. Scrape down the sides of the machine as necessary.
  2. When the chickpeas are completely smooth, add the pumpkin, tahini and lemon juice. Process again until smooth.
  3. Add about 1/4 cup of ice cold water through the feed tube while the machine is running, until you reach the desired consistency. You may need a little more water.
  4. Add the salt,cinnamon, and paprika, and then taste to adjust.
  5. Spoon the hummus into a wide shallow bowl, and make a swirl with the back of a spoon. Drizzle the top with olive oil and sprinkle with pepitas and sumac or paprika. Serve with pita bread.

2.2

http://theviewfromgreatisland.com/2013/11/pumpkin-hummus.html

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Roasted Red Pepper Hummus

After a long weekend of eating whatever I wanted (which, if I let myself, isn’t usually healthy!), I am back on track with my healthy eating. This week I prepared some roasted red bell pepper hummus from scratch to eat as a snack with some fresh vegetables. Why do I love hummus? Because it is a healthy snack that actually satisfies your hunger! Hummus is extremely versatile, from the way it is prepared (oh, the possibilities!), to what you eat it with. One of my favorite flavors is roasted red pepper hummus. The Magic Bullet makes this appetizer super easy to make at home, and it will last you for days! I like to serve hummus with vegetables to keep things healthy, but it also goes well with flat bread, crackers, pita chips, or tortilla chips. What is your favorite way to eat hummus?

5.0 from 2 reviews
Roasted Red Pepper Hummus
 
Print
Prep time
25 mins
Cook time
5 mins
Total
30 mins
 
Type: Appetizer
Serves: 4
Ingredients
  • 1 large red bell pepper
  • ½ can (15 oz) garbanzo beans, rinsed and drained
  • 1 tbsp lemon juice
  • 2 tsp tahini
  • 1 tsp olive oil, divided
  • 1 small garlic clove, minced
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ⅛ tsp pepper
  • Pinch of cayenne pepper (if you want it spicy!)
  • ¼ tsp paprika for garnish
Instructions
  1. Stand the red bell pepper up, stem pointing up, and slice the red bell pepper in half parallel to the cutting board. Place the bottom half in the fridge, and remove the stem and seeds from the top half. Slice the top half in two.
  2. Transfer to a toaster oven and broil for 5 minutes, turning each piece over halfway through.
  3. Transfer to a bowl and cover with a towel for 15 minutes.
  4. Remove the blackened skins, then add to a Magic Bullet cup fitted with a flat blade attachment.
  5. Pulse until well blended, then add the remaining ingredients, reserving ¼ tsp olive oil for topping.
  6. Alternate between blending and shaking up the cup until you have a smooth batch of hummus.
  7. Garnish with paprika and olive oil.
Makes 1 cup
    3.2.1753

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