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Roasted Red Pepper Hummus

What you need: 

1 1/2 cup dry chick peas
6 cup water
3 teaspoons salt
1/2 large lemon juiced
1/4 teaspoon lemon zest
1 medium red pepper
1/2 teaspoon fresh ground cumin (I grind the seeds myself just prior to use)
1 teaspoon black pepper corns
1/4 cup veg broth
1 garlic clove
1/4-1/2 cup olive oil
2 Tablespoons tahini

What you do: 

Soak chick peas 8hrs in water with 2 teaspoon of salt. Rinse and pick out any brown ones. Boil for 2 hrs or until VERY SOFT. (I usually cook 4x this amount for my weekly use.)
Place red pepper under broiler and blacken all sides. Run under cold water. This will stop the cooking and loosen the blackened skin. If skin does not come off easily, place in brown paper bag for about ten minutes and try again. It should fall right off. Remove seeds, stem and white bits.
Blend all ingredients in food processor.
Serve with pita!

Preparation Time: 
Cooking Time: 
Recipe Category: 


For those of us that are incredibly lazy, what is the canned equivalent for the chickpeas? Thanks! This looks fantastico.

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