 |
|
Roasted Red Pepper Hummus
1 can (19-oz) chickpeas, drained and rinsed
1/4 cup tahini
3 or 4 tablespoons lemon juice
2 cloves garlic, minced
1/2 to 1 teaspoon salt
1/2 red pepper, roasted, peeled, seeded
Place chickpeas, tahini, lemon juice, garlic, salt and red pepper
in the bowl of a food processor. Process with short pulses to
combine, scraping sides of container now and again, until mixture
becomes a coarse paste. Taste and adjust flavour with more lemon
juice and/or salt, if desired. Continue to process, adding a little
water, if necessary, to obtain a texture just smooth and soft enough
for dipping.
Serve this dip with grilled wedges of pita or fresh vegetables.
Hummus keeps, refrigerated, for about a week.
|
|
Hummus 25