Evening Edge
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DEL.ICIO.USRoasted Red Pepper Hummus - from Brick Store Pub
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FROM THE MENU OF . . . Brick Store Pub
125 E. Court Square, Decatur
404-687-0990
Q: My husband and I think the roasted red pepper hummus at Brick Store Pub in Decatur is the best we've ever tasted. We would love to have the recipe to try at home.
-- Bernadette Donegan, Atlanta
A: Owner Tom Moore was happy to scale down his recipe for this appetizer. He notes that this recipe is very adaptable to taste, adding, "Some might like more garlic or salt, you could leave out the red pepper, or roast the garlic first. You could serve it warm or cold with veggies, crackers or bread; or try using as a spread on sandwiches."
Hands on time: 20 minutes Total time: 20 minutes Serves: 12
Ingredients:
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24 to 28 ounces garbanzo beans, rinsed and drained
4 cloves fresh garlic
1/4 cup lemon juice (fresh is always best)
1/2 to 3/4 cup tahini (ground sesame seed)
1/2 teaspoon salt, or to taste
Instructions:
Roast red pepper over a medium flame or under a broiler until skin is mostly black. Run under cold water to wash off all charred skin. Remove seeds and stem and pat dry. In a food processor, combine red pepper, beans, garlic, lemon juice, tahini and salt and process until smooth.
Notes:
The amount of garbanzo beans doesn't match up exactly to a can size, so you can approximate because of the recipe's flexibility. Just keep tasting as you go along until it's the consistency and flavor you desire.
Nutrition:
Per serving: 132 calories (percent of calories from fat, 39), 5 grams protein, 16 grams carbohydrates, 4 grams fiber, 6 grams fat (1 gram saturated), no cholesterol, 270 milligrams sodium.
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Recipes from: Brick Store Pub