Red Pepper Hummus with Moroccan Spice

Ingredients

We've amended our bulk recipe to accommodate the standard 14-oz can of chickpeas, but consider doubling the recipe and freezing the surplus - super handy when unexpected company drops by or when you need a little something extra in the lunchbox. The red pepper, lemon juice, roasted garlic and Moroccan spice take hummus to a whole new colourful and exotic level.  Scoop a few ounces into a tiny mason jar or other fun container and pair it with carrot and celery sticks - kids love how it tastes and we love its high-protein, antioxidant, gluten-free goodness! Flavours intensify after refrigeration or freezing. 

• 14-oz (398ml) can chickpeas packed in water and salt, drained and rinsed
• 2 whole roasted red peppers (packed in water and salt) or fresh roasted and skin removed
• 4 cloves roasted garlic (we use confit garlic)
• 2 tablespoons (30ml) lemon juice
• 1.5 teaspoons+ (7.5ml) DM super-fine Moroccan Spice (or other brand, ground before use)
• 1/2 teaspoon (2.5 ml) finely ground black pepper
• 1/2 teaspoon (2.5ml) sea salt, plus more for garnish if desired.
• 1/4 cup (62ml) extra virgin olive oil (we prefer Domenica Fiore) plus extra for finishing
• zaatar* or thyme for garnish (optional).

Generally we make bulk quantities to freeze: a 100-oz can of chickpeas produces about 20 8-0z containers. For ultimate ease and convenience, use our One-Lid freezer, microwave and dishwasher safe containers, plus Quick-Dissolve labels *Middle Eastern spice blend of thyme, sumac and sesame.

Methodology

Place first seven ingredients in order listed, in the large bowl of a food processor.  Pulse several times to rough chop and mix thoroughly, then pour half of the oil through the feeding tube and turn to high for 30 seconds.  Add remaining oil and process for up to a minute or until smooth.  Taste and adjust seasoning.  Tip into serving bowl or containers for freezing.  Top with a skim coat of really good quality olive oil and garnish with sea salt and zaatar if desired.

Serve with fresh vegetables, flatbread or crackers for dipping.  We use it in place of mayonnaise in sandwiches and wraps, and serve it warm alongside courcous, as an accompaniment to Moroccan-spiced lamb chops.

Submitted by:

C@H Kitchen