Sweet Pepper and Ppice Hummus

[Guest guest]

Sweet Pepper and Spice Hummus

 

1 (15 ounce) can garbanzo beans, drained

1 (4 ounce) jar roasted red peppers

3 tablespoons lemon juice

1 1/2 tablespoons tahini

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon salt

1 tablespoon chopped fresh parsley

 

In an electric blender or food processor, puree the

chickpeas, red peppers, lemon juice, tahini, garlic,

cumin, cayenne, and salt. Process, using long pulses,

until the mixture is fairly smooth, and slightly

fluffy. Make sure to scrape the mixture off the sides

of the food processor or blender in between pulses.

Transfer to a serving bowl and refrigerate for at

least 1 hour. (The hummus can be made up to 3 days

ahead and refrigerated. Return to room temperature

before serving.)

Sprinkle the hummus with the chopped parsley before

serving.

 

Hummus and Pesto Recipes

 

hummus-and-pesto-recipes/

 

 

 

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