Return to Main Recipes Page/Return to Home Page

Hummus, Red Pepper I (P, TNT)
Source: Unknown
Yield: Approximately 1-1/4 cups

1 cup chickpeas (garbanzo beans)
1 red sweet pepper, roasted and the skin removed
2 tbsp. fresh lemon juice
2 tbsp. olive or flax oil
1 or 2 clove of garlic, peeled

Put all of the ingredients in food processor or blender and blend until smooth.

Store the hummus in a tightly sealed container. Hummus will keep in the refrigerator for 2 to 3 days.

Serve as a dip with fresh veggies or on pita bread.

Posted by Dotty B., Z'L

Nutritional Info Per Serving: N/A