Red Pepper Hummus - VeggieBoards

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#1 Old 05-15-2016, 10:33 AM
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Red Pepper Hummus

Hi All,

I came across this recipe on the internet and made it yesterday. It is so good. I did make a couple of changes. I only used 3 Tablespoons of Tahini because my can of beans was a little smaller for some reason. I used 3 Tablespoons of water instead of bean juice. I am guessing the bean juice would be amazing but did not want to mess up my stomach. I did not have Parsley and used Corriander instead. I also used Roasted Red Peppers from a jar because I have never actually roasted them myself. I am sure that will be something I try soon.

http://sweetsimplevegan.com/2015/10/...pepper-hummus/
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#2 Old 05-15-2016, 11:40 AM
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I was thinking of starting another hummus since getting an amazingly good pineapple-jalepano hummus from Aldi!
Combo of heat with sweet is a favorite of mine, and since it's an Aldi special, I'll have to make my own when it's gone.

I know to roast peppers you lay them right on the gas oven flame, then when they're all charred put them in a closed bag and the skin is supposed to slide right off. I tried that and it was a mess! Even rinsing when taking off the peel was messy. I came across a tip that sounded perfect, but now I can't find it. Any one have a better method of taking off the char? For eggplants too!
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#3 Old 05-15-2016, 02:10 PM
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The link I provided gives instructions. It seems like it would work well. I am a little lazy when it comes to that stuff. I do mostly try to steam my own beets because the prepackaged ones are very expensive and small.
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#4 Old 05-15-2016, 06:39 PM
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Quote:
Originally Posted by silva View Post
I was thinking of starting another hummus since getting an amazingly good pineapple-jalepano hummus from Aldi!
Combo of heat with sweet is a favorite of mine, and since it's an Aldi special, I'll have to make my own when it's gone.

I know to roast peppers you lay them right on the gas oven flame, then when they're all charred put them in a closed bag and the skin is supposed to slide right off. I tried that and it was a mess! Even rinsing when taking off the peel was messy. I came across a tip that sounded perfect, but now I can't find it. Any one have a better method of taking off the char? For eggplants too!
I put them under a broiler rack, then put them in a mixing bowl with plastic wrap over it to steam in their own juices for 15 minutes. It's still a bit messy but if you charred them properly the skins really will slide right off. I've found that the rack needs to be 1 down from the top in my specific oven or they char a little too quickly...

It's better to burn out than fade away! - Def Leppard


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