coleman's roasted pepper hummus

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* Exported from MasterCook *

 

Roasted Pepper Hummus

 

Recipe By :A CHEF'S TABLE with Jim Coleman

Serving Size : 12 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium Red Bell Peppers -- roasted, cooled

skinned and seeded

18 ounces canned garbanzo beans

1/4 cup Tahini

1/4 cup fresh lemon juice

4 cloves garlic -- minced

Cayenne pepper -- to taste

Salt -- to taste

3 tablespoons olive oil

3 tablespoons chopped fresh cilantro

 

Drain and rinse the garbanzo beans. In a food processor combine the roasted

peppers, garbanzo beans, tahini, lemon juice, garlic, cayenne and salt. Puree

with motor running and add olive oil in a steady stream until the hummus is

smooth. You may need to add a little water if the mixture is too thick. Spoon

into a serving bowl and top with cilantro. Serve with veggies and pita chips.

(Estimated yield)

 

 

(note: http://www.whyy.org/91FM/recipe168.html " 18-oz can " [sic])

 

Source:

" http://whyy.org/91FM/ recipe 168 "

Yield:

" 3 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 140 Calories; 7g Fat (44.4% calories from

fat); 5g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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