I really do not like the taste of chickpeas, but I figured if I spiced them enough I could mask the taste. So one day, I decided to ‘roast’ some chickpeas. I mixed up Cajun spices, a little cayenne, garlic-infused olive oil and some salt-free savory seasoning. The chickpeas were rinsed and drained as usual and mixed with the spices and oil.
I baked them until they were dry and thought “oh my goodie”. Well, they still tasted like spiced up chickpeas. But on the other hand, I thought ……why not just make hummus?
Most hummus recipes call for tahini. Since I did not have any, needed to improvise. So this recipe makes both tahini and hummus in one recipe.
Easy Roasted Red Pepper Spicy Hummus
This hummus is thick and more like a spread rather than the loose hummus that is purchased.
Roasting mix - oven
2 cans(15-oz) chickpeas, rinsed, drained
1 tbsp garlic herb blend, sodium free
1 tsp olive oil for spraying (garlic infused, if you have it)
1 tbsp low sodium spray like Liquid Aminos or low-sodium soy sauce
1 tsp salt-free Cajun spice
1 tsp chili powder
Tahini mix - iron or non-stick skillet
3 tbsp sesame seeds
1 tsp olive oil
3 cloves caramelized garlic1
1 Tbsp olive oil (included for nutrient calc. for caramelized garlic)
2 tsp lemon juice (fresh is best)
2 tbsp roasted red peppers, drained
1 pinch cayenne pepper, optional
---Sesame seeds from iron skillet---
---Chickpeas from oven ---
- Mix the Roasting mix and spray aluminum foil with oil. Spread the bean mix onto the aluminum foil.
- Spray with the Liquid Aminos or soy sauce.
- Bake at 300F until dried and edges begin to brown. Remove from oven and allow cooling.
- Place Tahini mix in an iron skillet or non-stick skillet heat to medium, stirring until toasted. Reduce heat to prevent burning. Remove from heat and allow cooling.
- Scrape the Roasting mix from the aluminum foil into the food processor and pulse to completely puree.
- If too dry, add 1 tsp olive oil. When smooth, add in Tahini mix and remaining Food processor ingredients and pulse until smooth. Add 1 tsp water at a time if additional liquid is needed. Taste for seasoning to your taste. Pulse to puree in additional seasoning.
- Feel free to add additional garlic or sodium-free savory seasoning and pulse until smooth.
- DO NOT ADD SALT!
Servings: about 20
Yield: makes about 2 1/2 cups hummus 2-tbsp per serving
Approximate Nutrition (per serving): 68 calories, 2.1g total fat, 1g monounsaturated fat, <1g polyunsaturated fat, <1g saturated fat, 0mg cholesterol, 176.8mg sodium, 28.1mg calcium, 85.5mg potassium, 30.2mcg folate, 47.9mg phosphorus, 11.7mg phytosterols, <1mcg lycopene, 1.3mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 3.3mg vitamin c, <1mg zinc, 10.4g carbohydrates, 2.1g fiber, 8.2g net carbohydrates, <1g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, <1g sucrose, 2.4g protein.
I have used this hummus on pizza and mixed into tuna salad, as a dip and a plain old sandwich..
Hummus Tuna Salad
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