Friday, May 8, 2015

Spicy Roasted Red Pepper Hummus

I had some leftover aji criollo from last night's Ecuadorian meal. I brainstormed ways to best utilize the spicy sauce and decided to make a spicy hummus dip. The results were so delicious that I had to share. Sorry about the poor photo quality. I had not planned on posting this thrown-together recipe, and the result was too good to waste time setting up a photo shoot.



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Spicy Roasted Red Pepper Hummus
3 cloves garlic
½ bunch of cilantro
4 serrano chili peppers
1 Thai bird chili
2 green onions
½ cup water
2 tbsp lime juice
8 ounces toasted pepitas
2 ½ cups dry chickpeas, cooked
1- 16 ounce jar roasted red peppers
salt, to taste
olive oil, as needed

Combine the first 8 ingredients into a food processor. Process until a chunky paste has formed. Add the chickpeas and roasted red peppers. Blend until a smooth paste forms, adding olive oil as needed. Refrigerate for 2 hours before serving.

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