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Roasted Red Pepper Hummus
Makes 4 servings
15-ounce can chickpeas, rinsed and drained
1/2 cup drained roasted red peppers, or 1/2 medium red bell pepper, roasted
2 tablespoons chopped flat-leaf parsley
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
1-2 garlic cloves, chopped
1/2 teaspoon salt
In a blender or food processor, puree the chickpeas, peppers,
parsley, lemon juice, tahini, garlic and salt. Refrigerate, covered,
until chilled, at least 1 hour.
Serve with vegetable sticks or whole-wheat pita triangles.
Note: To roast bell pepper, preheat broiler. Line baking sheet with
foil; place pepper on baking sheet. Broil 4-6" from heat, turning
frequently with tongs, until skin is lightly charred on all sides,
about 10 minutes. Transfer to paper bag; fold bag closed and let
steam 10 minutes. Peel, seed and devein pepper over sink to drain
juices.
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Hummus 28