Ingredients
- 1 Large Red Belle Pepper
- 2-2 1/2 C Chick Peas*
- 3/4 C Tahini
- 1/4 C Lemon Juice
- 3-5 Cloves Garlic
- 3 T Soy Sauce
- 1 T Olive Oil
- 2 tsp Cumin
- 3/4 tsp Black Pepper
- 1/4 tsp Cayenne Pepper
*Tip: it's a bit tiresome but if you shell the chickpeas before processing, the hummus will be smoother and will give you less gas.
Directions
- Preheat oven to 400 F. Bake belle pepper on a well oiled or parchment paper covered baking sheet for 35-45 min until skin is charred--turn once half way through.
- Place pepper in a covered bowl or a bag for 10 min, then peel off skin and remove stem and seeds. Rinse if necessary to remove all seeds and skin.
- Place roasted pepper pieces with other ingredients (except for chick peas and tahini) in blender or food processor and blend til very smooth. You may want to scrape the sides down with a spatula part way through to be sure it all mixes thoroughly.
- Remove half of pepper liquid from blender. Add half of the chick peas and blend, gradually adding more chic peas and pepper liquid until it's all in there. Blend until thoroughly smooth, stopping again occasionally to stir down sides with spatula.
- Transfer to large bowl or container and stir in tahini. You will have to mix it very well with the spatula to make sure the tahini blends in completely and doesn't leave bitter patches.
