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Hummus, Red Pepper II (P, TNT)
Source: "Beyond Chicken Soup," Jewish Home Auxiliary of Rochester, NY
Yield: 2 cups

2 large garlic cloves
1 15-ounce can chickpeas/garbanzo beans, drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 cup sweet roasted red pepper from jar, chopped, drained
1 tbsp. olive oil (optional)
Salt, to taste
Pepper to taste
Pita bread
Crisp raw vegetables

With metal blade attached and food processor running, drop garlic cloves down the feed tube and mince. Scrape down sides of bowl.

Add chickpeas (garbanzo beans), sesame seed paste, and lemon juice. Process until mixture is smooth.

Add roasted red pepper. Process until peppers are finely chopped.

Season with salt and pepper. Add oil drop by drop until mixture is spreadable.

Transfer hummus to small bowl. Cover and chill. Bring to room temperature and serve with pita bread and vegetables.

Poster's Notes:
Preparing several hours in advance allows flavors to blend.

Posted by Lita Lotzkar, Z'L

Nutritional Info Per Serving: N/A