Monday, October 17, 2011
Roasted Red Pepper Hummus
1 (15 oz.) can garbanzo beans (aka: chickpea beans), rinsed and drained
2 Tbs. fresh squeezed lemon juice, seeds removed
1/4 cup tahini (sesame seed paste)
1 Tbs. extra virgin olive oil
1/4 tsp. ground cumin
1/2 tsp. sea salt
Dash of cayenne pepper
Black pepper, to taste
3 strips of roasted red bell pepper, chopped
Using food processor, finely chop the garlic. Rinse and drain beans and add to processor, along with remaining ingredients. Process until mixture forms a thick paste.
With blade running, drizzle water into processor, 1 tablespoon at a time, until mixture reaches desired consistency (normally takes 2-3 Tbs).
Serve with veggie sticks, crackers, or spread it on a sandwich!
Makes 2 cups