Roasted Red Pepper Hummus |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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âMy son taught me how to make hummus, which is a great alternative to calorie-filled dips, says Nancy Watson-Pistole of Shawnee, Kansas. This recipe is simply delicious. Fresh roasted red bell peppers make it really special.â Ingredients:
2 large sweet red pepper |
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained |
1/3 cup lemon juice |
3 tablespoons tahini |
1 tablespoon olive oil |
2 garlic cloves, peeled |
1-1/4 teaspoons salt |
1 teaspoon curry powder |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers |
additional garbanzo beans or chickpeas, optional |
Directions:
1. Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
3. Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.
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