Trisha Yearwood's Hummus Recipe
Trisha Yearwood has a knack for creating accessible and delicious recipes, and her hummus variations are no exception.You'll find her roasted red pepper hummus irresistibly smoky, thanks to the charred peppers that add depth and flavor.One key trick for a creamy texture:Be generous with tahini and use a high-powered blender, making the hummus smooth and rich in every bite.Whether you're hosting a gathering or just want a tasty snack at home, this hummus is pure bliss in a bowl!
Servings: 6
Ingredients
- 1 Red Bell Pepper
- 2 cups Chickpeas canned, drained
- 1/2 cup Tahini
- 1/4 cup Lemon Juice
- 2 cloves Garlic minced
- 1/3 cup Olive Oil
- 1 tsp Salt
Instructions
- Roast the red bell pepper over a high flame until it is blackened on all sides.
- Turn it frequently with tongs to ensure it cooks evenly.
- Once roasted, place the pepper in a bowl and cover it with a dish towel for about 10 minutes.
- Peel the charred skin off the roasted pepper and remove the seeds.
- Cut it into strips, ready to blend with the other ingredients.
- In a food processor, combine the chickpeas, tahini, lemon juice, garlic, roasted red pepper strips, and salt.
- Pulse until the ingredients form a smooth paste.
- Be sure to scrape down the sides occasionally.
- Gradually add olive oil while continuing to blend the mixture.
- This will give your hummus a creamy texture.
- Adjust the amount of olive oil for the desired consistency.
- Taste and adjust the seasoning if necessary.
- Transfer the hummus to a serving bowl.
- You can serve it topped with a drizzle of olive oil or garnished with parsley.