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. 
That looks really good, a new take on potato salad..can’t wait to try it out!
Mmm I like potato salad and with coriander yum!
http://Www.brisbanebaker.blogspot.com
Lemon and cilantro are the perfect couple! I love your story — I have a notebook with family recipes in it with names like “Christina’s Dip” or “Mary’s Potato Salad” (yes, I have a potato salad lady too!). I feel that it is only fitting to name the dish after them 🙂
That looks great! We are having the in-laws over Friday night and grilling burgers and I think this will be a perfect side!
Hubby’s Mom here: for those who don’t like cilantro (and I know, hard to believe there are people who don’t like it), you can substitute basil. This potato salad is really good either way.
This sounds wonderfully fresh and flavorful. I’m not a big fan of mayonnaise-y potato salad so this sounds great!
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Oooh potato salad definitely makes me think of warm weather. And even more so with lemon and cilantro! Plus, it’s so pretty 🙂
Sues
we made this last night and it was awesome!! will definitely be making it again. so easy and delicious!
Love your blog!! We made this last night – it was amazing!!! We love potato salad, but never eat it because of how horrible it is for you. This is going to be a summer staple recipe for us. Thanks!!!
I’m making this now, but what do I do with the shallot?
Marguerite – If you’re using shallots instead of scallions, just add them in near the end where it says to stir in the scallion.s