Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the whole peppers in an oven-proof skillet and set them to cook in a preheated 450°F oven. Turn the peppers every 10 minutes. Roast them for approximately 30 minutes or until the skins have blackened. Place the roast peppers directly from the oven into paper bag and seal it closed. | 2. Allow the peppers to rest for 10 minutes in the bag, this will loosen their skins. Remove the peppers from the bag and while holding them under cool running water, peel away the black skins and remove the stems and seeds; all that should remain is the flesh of the roast peppers. | 3. Combine the roast peppers, chickpeas and garlic in a food processor and puree until smooth. Add the tahini, lemon, paprika, chili powder, cumin, salt and cayenne pepper; puree another minute until the mixture is very smooth. | 4. To serve: place the hummus on a large plate that has been lined with lettuce leaves. Make an indentation in the center of the hummus and pour in the olive oil. Sprinkle the parsley across the hummus and serve with flatbread or pita. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	3			-	-	-	-
chickpea	3	cups	canned cooked rinsed	2268.0	377.7	122.82	36.24
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
tahini	1	cup		1368.0	62.856	42.744	115.2
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
salt	1	teaspoon		-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
virgin olive oil	3	tablespoons		-	-	-	-
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.