Roasted Red Pepper Hummus recipe
There is a lovely blogging event going on over at Melle Cotte to encourage people to eat more cancer-fighting foods – Cooking to Combat Cancer II. I think eating cancer-fighting foods is important, especially with my family history. Both of my parents have had cancer. It’s nearly impossible these days to meet someone who doesn’t know someone who has had cancer. I wear a pink breast cancer band every day. I even almost forgot to take it off on my wedding day!
Hubby and I LOVE hummus. And, according to this article, beans help fight cancer! Score! The article lists 11 Cancer Fighting Foods:
Beans: Beans contain a number of phytochemicals, which have been shown to prevent or slow genetic damage to cells. While this makes beans beneficial for helping to reduce your risk of many types of cancer, specific research has suggested they are especially potent in preventing prostate cancer. As an added bonus, the high fiber content of beans has been connected with a lower risk of digestive cancers.
I’ve been wanting to make some myself for a while, but have had a really hard time finding Tahini. I finally found it and have made hummus 3 times in 2 weeks.
Homemade really is SO MUCH better than store bought. I followed Katie’s recipe except I added one roasted red pepper to the mix. It was delicious.
Roasted Red Pepper Hummus – from Katie, adapted by Me
1 12-oz can chick peas
1 roasted red pepper
1-2 large cloves garlic – I used 4
2 Tbsp extra virgin olive oil
2 tsp+ tahini (sesame paste)
juice of 1 lemon
1/4 tsp salt
Drain water from the can of chick peas into a small bowl and reserve.
In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.
Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.
Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.
Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.
Love the new layout, also. Way to go!
Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!
So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
beantownbaker — January 13th, 2013 @ 10:02 am
Thanks so much for the recipe!!
We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
beantownbaker — January 13th, 2013 @ 10:06 pm
This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
beantownbaker — January 14th, 2013 @ 3:47 pm
Pretty food is definitely always tastier than ugly food 🙂
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
beantownbaker — January 14th, 2013 @ 3:48 pm
Very similar indeed!
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
beantownbaker — January 14th, 2013 @ 3:49 pm
I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
Sounds great to me! I love the ingredients. And the colors 🙂
This sounds right up my alley! YUM!!
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
beantownbaker — November 3rd, 2013 @ 12:35 pm
Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.