Wednesday, April 14, 2010

Roasted Red Pepper & Almond Hummus


I love sharing the food that I make on this website but as I've mentioned before, sometimes (okay more than sometimes), I get sick of taking photos of the food. Like when I made this hummus. I couldn't be bothered to put it in a separate container to showcase it better, and hey maybe it will be interesting for someone to see what my food processor looks like! By the way, I really don't like this food processor. It doesn't shred/grate very well (or I don't know what I'm doing - possible) and it has this place in the lid where food can shoot out of it (if that makes sense) and it always leaks out whatever I'm making.


Anyway! On to the hummus. Supremely delicious. I love the addition of roasted red peppers and almonds. I think this hummus takes the place of my old favourite hummus. It's really flavourful and tastes & feels really creamy. I've also tried the olive & sun dried tomato hummus from the same cookbook (Eat, Drink & Be Vegan) but wasn't a fan of that one.

If this sounds good, you might also like:
Olive Tapenade
Cheddar Ale Dip
Grape Tomato Salsa
Pan-Fried Onion Dip

Roasted Red Pepper & Almond Hummus
Adapted from Eat, Drink & Be Vegan

Makes about 2 1/2 cups

1/2 cup raw almonds (with skins on)
2 tbsp red wine vinegar
2 tbsp olive oil
2 cups cooked chickpeas (about a 19oz can)
1/2 cup roasted red peppers (from jar), excess liquid drained or patted off
2 medium garlic cloves, sliced (less if you're not a super garlic person)
1/2 tsp salt
freshly ground black pepper to taste
2-4 tsp water (to thin dip as desired)
1/4 cup fresh parsley, chopped

In a food processor, add 1/2 cup almonds and pulse until very fine. Add vinegar, oil, chickpeas, roasted red peppers, garlic, salt and pepper. Puree until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl several times. Once smooth, add parsley and puree briefly to lightly incorporated ingredients.

14 comments:

Joanne said...

This reminds me slightly of a romesco sauce that I made from Veganomicon not so long ago (also delicious). I love roasted red peppers just about any way I can get em! This looks great.

I feel you on the picture taking! Sometimes I just want to eat!

Tia said...

i just sent this recipe to a friend who loves hummus and buys it from costco. i bet he'll love it!

Rose&Thorn said...

I thought the same thing as Joanne. I love hummus, and will definitely try this soon.

grace said...

almonds, eh? i declare, hummus knows no limits. :)

Hannah said...

I have a crazy addiction to hummus, so I'm always looking for new recipes. I think this one may see some action in my kitchen very soon!

Cookie baker Lynn said...

This sounds yummy!

My food processor leaks, too. Grrrr.

fresh365 said...

What a great idea to add almonds! I can't get enough hummus variations (in fact I am plotting one right now)!

Misty said...

I have the same food processor, and its okay I guess. I haven't had any leaking issues, but I agree that the grater isn't very good. I have to jab cheese against it with the plastic thing, and it never grates all of the cheese, leaving behind a slightly warm semi-grated ball that it kind of gross. And mine is chipped, so I'm just waiting for the entire thing to implode. That said, it has stood up to everything I've thrown in it...

saveur said...

This looks delicious with a powerhouse of flavourful ingredients.

I have always wondered, though, whether it would just make more sense to use ground almonds or almond flour for recipes that tell you to pulse your own almonds (ie like for macarons as well). What do you think for this recipe?

eatme_delicious said...

saveur: For this recipe I don't think it would make a difference whether you use ground almonds or your own almonds but I imagine buying whole almonds is cheaper? For recipes like macarons (though I haven't made them) I'd think it's better to buy preground to make sure that it's consistently ground and fine enough?

saveur said...

Makes sense! I just cringe when I think of pulverizing almonds with my blender!

Katrina said...

I just made a red pepper hummus this morning! So good. But it doesn't have almonds, which as someone else mentioned, reminds me of romesco, which I posted on my blog once that I learned in a cooking class and is SO good. You'll have to try it sometime. SO good.
Excuse the long post, but the romesco is at the bottom of the post.
http://www.bakingandboys.com/2009/09/birthday-rainbow-cupcakes-and-romesco.html

Beth (Jam and Clotted Cream) said...

I asore hummus and always looking for new variations - love the addition of almonds

Johanna GGG said...

sounds an interesting combination and love seeing your food processor - looks so good compared to mine - it doesn't leak but the lid is cracked and it only has one blade because my mum got it cheap for me - but I do love having one however imperfect which I guess you agree with too