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Red Pepper and White Bean Hummus Makes 3 to 4 cups (720 to 950 mL) Vaughan Chittock, a talented chef who worked at ACE, came up with this hummus recipe for a charity event. Extra canned or bottled peppers make a delicious sandwich when paired with fontina cheese and Basil-Garlic Dip. Ingredients 2 19-oz. (532-mL) cans cannellini or white kidney beans, rinsed and drained or 11/3 cups (320 mL) dried white beans (see below for cooking instructions and extra ingredients) 4 medium red peppers or 5-oz. (150 mL) canned or bottled Spanish red peppers ¼ cup (60 mL) tahini 4 cloves garlic, peeled 1½ tsp. (7.5 mL) cumin ¼ tsp. (1.2 mL) cayenne ¼ tsp. (1.2 mL) kosher salt, or to taste juice of 1 lemon, or to taste up to ¼ cup (60 mL) vegetable oil, if necessary, to thin the hummus If Using Dried Beans 1 large carrot, chopped in large chunks ¾ of a medium-sized cooking onion, thinly sliced 1 stalk celery, chopped in large chunks 1 large clove garlic, crushed 6 grinds white pepper 1 tsp. (5 mL) kosher salt Instructions Soak the dried beans in very warm water for about 1½ hours or until they look wrinkly. Drain and place in a medium-sized saucepan. Add the carrot, onion, celery, garlic, and pepper. Cover the beans with water by 3 inches (7.5 cm) and bring to a simmer. Cook for 45 minutes, checking periodically that the water has not evaporated. Add the salt and simmer for another 30 to 45 minutes, or until the beans are cooked. Drain and reserve. For the Hummus Preheat the oven to broil. Place the peppers on a baking tray and broil each side until the skin starts to blister. Remove from the oven and cool. Peel the skin off the peppers and remove seeds. If using canned or bottled peppers, they should be rinsed and patted dry. In a food processor, place all the ingredients except the oil and half the lemon juice, and purée. Pulse until smooth, scraping down the sides occasionally. Dribble in oil, if necessary, until the hummus is spreadable, but not too thin. Add more lemon juice to taste. Serve with slices of baguette. COOK'S TIP If using canned beans, be sure to rinse and drain them well; otherwise, the hummus will be gummy.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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