[New post] Red Pepper Hummus Twice Baked Potatoes

New post on The Healthy Beehive Red Pepper Hummus Twice Baked Potatoes by jane Red Pepper Hummus – honestly, I had never had it before today! When I posted my lemony hummus, Frugal Feeding suggested trying sesame oil instead of tahini in the hummus.  I decided to give it a try … you should too! Red Pepper Hummus Print this recipe! 1 can chickpeas, drained 1 lemon, juiced 2 tbsp tahini 1 tsp sesame oil 2 cloves garlic, peeled 1 tsp cumin 1 tsp chili powder 1 red bell pepper, sliced in half and seeded Preheat oven to 400 degrees.  Slice the red peppers in half, and remove the seeds.  Place on a baking sheet.  Roast in the oven for 15-20 minutes, or until the skin is slightly browned.  Take out and cool on the baking sheet. In the food processor, combine the red pepper halves, chickpeas, lemon juice, tahini, sesame oil. garlic, cumin and chili powder.  Blend away! Add water if needed to thin to desired consistency.  I didn't need any – this was perfect consistency for me.  Salt if needed. Makes about 2 cups hummus. Now, what does hummus have anything to do with Christmas?  Ummmmm … Red Pepper Hummus Stuffed Twice Baked Potatoes Print this recipe! Serves 2-3 people 6 small potatoes 1/3 cup Red Pepper Hummus 2 tbsp butter 1/4 cup milk salt/pepper fresh chives for garnish Preheat the oven to 350 degrees F.  Pierce the potatoes with a fork and bake until they are fork tender.  Depending on the size of your potatoes, this could take 30 minutes to 1 hour.  Remove from oven and let cool. When cool enough to handle, cut the potatoes in half and scoop out the inside of the potatoes.  Save the potato pieces in a separate bowl.  Leave enough of a shell in the potatoes that they will be able to hold the stuffing. Season the potatoes with salt and pepper and place on a baking sheet.  Place back in the oven for 10 minutes.  This allows the "shell" to slightly crisp up so it isn't soggy when you add the filling. While the potatoes are crisping, mash the potatoes.  Combine the inside of the potatoes with 1/3 cup of the hummus, butter, and milk.  With a mixer, mash the potatoes. After 10 minutes, remove the potatoes from the oven.  Fill with the mashed potato/hummus mixture.  Place back in the oven for 15 minutes. Garnish with chopped chives.  Serve! Serve with sour cream or yogurt, cheese (if desired), or just solo! jane | December 22, 2011 at 3:21 pm | Categories: Beans, Gluten Free, Grain Free, Recipes, Sugar Free, Vegetarian | URL: http://wp.me/p1Aalb-nO Comment    See all comments Unsubscribe or change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: http://thehealthybeehive.wordpress.com/2011/12/22/red-pepper-hummus-twice-baked-potatoes/ Thanks for flying with WordPress.com