{"id":1780,"date":"2008-10-24T07:06:42","date_gmt":"2008-10-24T14:06:42","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=1780"},"modified":"2012-04-09T19:53:50","modified_gmt":"2012-04-10T02:53:50","slug":"spicy-roasted-red-pepper-hummus","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/starters-snacks\/spicy-roasted-red-pepper-hummus\/","title":{"rendered":"Spicy Roasted Red Pepper Hummus"},"content":{"rendered":"

\"Hummus<\/p>\n

Hummus is Chickpeas in Arabic.\u00a0 And as everyone knows there are a lot of variations to the traditional Hummus. I love Middle Eastern food, with all the flavors in it, but when I cook at home I do tweak it to cater to my taste and mood. This is a very spicy hummus with a tinge of sweetness of the roasted bell pepper. The traditional Hummus calls for the use of Tahini, But I have used whole sesame seeds instead. I like the crunch of the broken sesame seeds, as well as the coarse peanuts that I have used here.<\/p>\n

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I love Hummus and the different ways it can be used. It is quick, easy & above all a healthy appetizer\/snack. I pack my kids’ lunch making a hummus sandwich with a wholegrain bread, or as a dip for fresh veggies.<\/p>\n

These are a few regional variations and the way Hummus is served: (Info referred from Wiki<\/em>)<\/p>\n

Egypt: <\/strong>Hummus is traditionally garnished with cumin in Egypt.<\/p>\n

Greece: <\/strong><\/span>Hummus in Greece is known for sometimes being flavored with mint, or used for seasoning on sandwiches such as shawarma and pita burgers.<\/p>\n

Iraq: <\/strong>H<\/span>ummus is a widely consumed appetizer, and is sometimes mixed with dates as a dessert eaten with pita bread.<\/p>\n

Israel<\/strong>: <\/span>Hummus is a common part of everyday meals in Israel. Many restaurants in Israel, are dedicated to hot hummus, which may be served as chickpeas along with garlic, olive oil, cumin and tahini. One of the “fancier” hummus versions available is traditional hummus masabacha, made with lemon-spiked tahini garnished with whole chickpeas, a sprinkling of paprika and a drizzle of olive oil. Hummus is also eaten hummus-only shops called humusiot.<\/p>\n

Jordan: <\/strong><\/span>In Jordan hummus mahluta (also known as kudshiya) is covered with a combination of ful (fava bean) paste and warm chick peas.<\/p>\n

Lebanon: <\/strong><\/span>Lebanese style hummus topped with whole chickpeas and olive oil. In Lebanon hummus is a traditional, widely consumed and very popular dish which may be garnished with colorful vegetables along with parsley and sumac. Pickled turnips along with pickled cucumbers and hot green peppers may be served on the side with a traditional garnish of sour pomegranate seeds. In Lebanon hummus is also served with whole chickpeas and olive oil on top. Lebanese restaurants have introduced hummus in various cities around the world, which has helped make it a popular international dish.<\/p>\n

Oman: <\/strong><\/span>Hummus is a staple of Omani diet, which is a mixture of foods from neighboring regions. In Oman Hummus is served very plain usually, with just a little oil on top and a few whole chickpeas for garnishment.<\/p>\n

Syria: <\/strong>In Vegetarian Dishes from the Middle East Arto der Hartoiunian calls hummus “one of the most popular and best-known of all Syrian dishes” and “a must on any mezzeh table.<\/a><\/p>\n

Turkey: <\/strong>Hummus is a widely appreciated appetizer in kebab houses and mediterrenian grills in Turkey. It is often served as a sidedish and sometimes as the main entree.<\/p>\n

This is being sent off to Susan’s “My Legume Love Affair”<\/strong> <\/a> hosted by\u00a0 SRA of “<\/strong>When My Soup Came Alive<\/strong><\/a>“<\/strong>.<\/p>\n

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\"Hummus<\/p>\n

Ingredients:<\/strong><\/p>\n

    \n
  1. 16 ounces chickpeas, drained and rinsed (about 1 can)<\/li>\n
  2. 3\u00a0tablespoons of Roasted Peanuts OR Coarse Peanut Butter<\/li>\n
  3. 1 tablespoon Sesame Seed (lightly toasted)<\/li>\n
  4. 1\/2 \u00a0lemon, juiced<\/li>\n
  5. 6\u00a0tablespoons olive oil<\/li>\n
  6. 6-8\u00a0cloves garlic<\/li>\n
  7. 1 teaspoon cumin<\/li>\n
  8. 4-5\u00a0Green Hot Pepper (like Serrano)<\/li>\n
  9. 1 tablespoon Red Pepper Flakes (Adjust to your taste & tolerance)<\/li>\n
  10. 1 Cup Roasted Red Bell Pepper (Red Capsicum) –\u00a0(deseed it and roast it. Cover, cool & Peel the skin)<\/li>\n
  11. 1 teaspoon of Harissa<\/strong><\/a> or Sriracha (Optional)<\/li>\n
  12. Seasalt to Taste<\/li>\n<\/ol>\n

    For Garnish:<\/em><\/strong><\/p>\n

      \n
    1. 1 teaspoon paprika<\/li>\n
    2. A sprig of Cilantro<\/li>\n
    3. Dried and crushed Pomegranate seeds (Anardana) OR Sumac<\/li>\n<\/ol>\n

      Preparation:<\/strong><\/p>\n

      Place\u00a0all the \u00a0ingredients in a food processor or blender and process until well mixed & a still coarse. Add little water as necessary.
      \nGarnish with a little Olive Oil, Paprika,\u00a0 Cilantro\u00a0and Pomegranate seeds or Sumac. Serve at room temperature.<\/p>\n

      Serve with Pita Triangles, or Falafel or with\u00a0crackers as a dip, on sandwiches… Use your imagination….<\/div>\n
      \"Hummus<\/div>\n
      Try\u00a0making different variations\u00a0of \u00a0Hummus with sun dried or roasted tomatoes, or roasted Poblano Peppers. They taste delicious.<\/div>\n
      \"Hummus<\/div>\n
      Note<\/strong>: There were a lot of recipes I found on the web as well as cook books. But I adapted this to include the things I prefer and did not use the ones I did not like. The quantites and the ingredients can be changed to create a new taste everytime.<\/div>\n
      <\/div>