Monday, January 16, 2012

Roasted Red Pepper Hummus

This recipe is always a hit. It's been in my cookbook for so long that I can't remember where it came from. You can make other varieties by substituting the roasted red peppers with other ingredients. I've made hummus with sun dried tomatoes (the kind packed in oil) and green olives. If you're using an ingredient that already has a lot of salt in it (like the olives), just omit the salt from the recipe. Hummus is great eaten with pita bread, carrot sticks and celery. It also makes a great spread for sandwiches. It's very easy to make, and should only take about 10 minutes from start to finish. Enjoy!

Roasted Red Pepper Hummus
Makes about 2 cups

  • 2 cloves of garlic
  • 1/2 tsp. salt
  • 1 heaping Tbsp. of tahini
  • juice from one lemon
  • 1 15 oz. can of chick peas
  • 1/4 cup olive oil
  • 1/4 cup roasted red peppers
Blend garlic, salt, tahini and lemon juice in a blender until thoroughly mixed.
Add the chick peas and oil and blend until smooth.
Add the peppers and blend once more until incorporated.
Transfer to a bowl and garnish with a couple strips of peppers.

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