Hummus & Crostini
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 lemon
- 2 teaspoons salt
- 1 onion minced
- 1 (30-oz) can chickpeas drained (garbanzo beans)
- 2 red bell peppers
- 1 1/4 teaspoons cumin
- 5 tablespoons tahini
- 1 tablespoon parsley chopped, garnish
- 1 pinch cayenne
- 1 loaf french bread
- Carbohydrate 73.3241344924631 g
- Cholesterol 0 mg
- Fat 10.2070363482494 g
- Fiber 10.8648378287503 g
- Protein 16.7600420918567 g
- Saturated Fat 1.5018126001545 g
- Serving Size 1 1 Serving (290g)
- Sodium 808.615907725518 mg
- Sugar 62.4592966637128 g
- Trans Fat 0.913309440521249 g
- Calories 438 calories
Roast the bell peppers exactly like in the Stuffed Chicken w/ Roasted Red Peppers and Goat Cheese blog. [http://ediblemenu.blogspot.com/2009/10/stuffed-chicken-w-roasted-red-peppers.html] While the peppers are cooling in a plastic-wrapped bowl, saute your onions and garlic on low heat in a touch of butter until they begin to smell sweet. There should be no color on the onions or they begin to taste savory. In a bowl, combine the chickpeas, onions, garlic, touch of oil, cumin, salt, touch of cayenne and lemon juice. When the peppers are cool, skin them, seed them, and dice them up and add to the bowl. I like my hummus smooth, if you prefer it chunky then mix everything by hand. Since I like it smooth, I put everything in a food processor and blend on high speed. As everything is pureeing I slowly add the tahini. Tahini really adds depth to hummus. It's essentially a Sesame Seed pasted puree. At this point just adjust the seasonings as you see fit. Slice some french bread and brush with oil and freshly cracked pepper. Place in a 500(F) degree oven for 3-4 minutes, top with hummus, and garnish with parsley.
