My number one country to visit on my bucket list since childhood is Egypt. I have tons of books on the history of Egypt, maps, culture, information, sites and so on. I am so prepared to go that I already made a schedule and itinerary of my 4 week trip to Egypt years ago. This is a dream I’ve been looking forward to for a long time and I keep saying that one day, in the very near future, I’ll be there exploring this fascinating part of the globe.
On my pre-plan “itinerary”, I dedicated a couple of days for a cooking class; one in Cairo and the other in Sharm El-Sheikh by the Red Sea. I just want to cook like they have been doing for centuries – okay I’m sure they’ve evolved since but they should still have traditional dishes that haven’t been transformed much!
A dish that originated from Egypt is “hummus bi tahini” and apparently it was recorded as far back as the 13th century, according to Wikipedia – I personally thought it would’ve been even earlier like the 5th century… oh well! This popular dip became popular throughout the Middle East and North Africa and now you can find it at your local grocery store.
I love the stuff! I can eat it every week but although David likes it as well, he won’t eat it obsessively like me. I dislike buying premade food as you know therefore I knew this recipe would be easy enough to make at home so here I am sharing my version of this amazing dip with you; my Roasted Red Pepper Hummus.
Unlike most of them, mine is quite “moist” as David likes to say and I agree with him. When I bought the ones from the store, they were “dry”. What I mean by that is that they left a sensation of dryness in your mouth after a few samples. You don’t want to make it too wet otherwise you won’t have a dip anymore – it needs to be just right. The next time you have a craving for this tasty dish, try my recipe… you’ll love it!
- 1 can (19 oz.) chickpeas, drained and rinsed
- 6 ounces jarred roasted red peppers, juice reserved *SEE FOOTNOTE
- 3 tbsp. freshly squeezed lemon juice
- 1 1/2 tbsp. tahini *SEE FOOTNOTE
- 2 large cloves garlic, pressed
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- Pinch ground Himalayan sea salt
- 1 tsp. extra virgin olive oil
- 1 tbsp. fresh parsley, chopped
FOOTNOTE #1: If your hummus is too thick, add 1 tsp. of the reserved juice from the roasted red pepper jar.
FOOTNOTE #2: To make homemade tahini, click here:Homemade Tahini
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