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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Red Pepper Hummus w/ Tomato Chutney Recipe

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This recipe for Roasted Red Pepper Hummus w/ Tomato Chutney is from Good Eats - Holland Family Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Hummus:
2 roasted red bell peppers
1 roasted jalapeņo pepper
1 head roasted garlic
3 15 oz cans garbanzo beans, rinsed & drained
1/3 C tahini
1/4 C lemon juice
1/4 tsp basil
1 tsp salt
1 tsp black pepper
1/4 C olive oil

Tomato Chutney:
1 14oz can diced tomatoes
1 tsp ginger (fresh preferred)
1 clove chopped garlic
1 tsp chili powder
pinch cayenne
salt & pepper to taste
1 tsp sugar (splenda)
1 T balsamic vinegar
Directions:
Directions:
Hummus:
Place all ingredients into food processor except for olive oil..mix thoroughly...slowly add olive oil, continuing to mix until creamy and thick...

Tomato Chutney
1) place tomatoes into small saucepan over medium heat...add ginger, garlic, chili powder, cayenne, sugar, and salt & pepper...heat for 10 minutes until flavors combine...

2) add balsamic vinegar and cook over medium heat for another 5 minutes...turn off heat and allow to cool...
Number Of Servings:
Number Of Servings:
lots
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Refer to 'roasted peppers and roasted garlic' recipes in cookbook or buy roasted peppers...for jalapeņos, you could use chipotles but rinse adobo sauce it may be packed in as it will be overpowering...

Roasted garlic can be replaced by a couple of garlic cloves in the food processor...keep in mind the flavor may have more of a bite than if using roasted garlic...

Serve with tomato chutney and crackers, pita, or veggies of choice...

 

 

 

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