Roasted Red Pepper Hummus

From Vegetarian Classics, by Jeanne Lemlin

Make at least a few hours before serving so the flavors have time to meld.

2/3 cup diced roasted red peppers, patted very dry
3 garlic cloves, minced
1 (19-oz) can (2 cups) garbanzo beans, rinsed well in a strainer
1/2 cup fresh lemon juice
2/3 cup tahini, stirred well before measuring
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/3 – 1/2 cup water
minced fresh parsley for garnish

Combine the red peppers and garlic in a food processor and process until liquified.  Stop the machine and add the garbanzo beans, lemon juice, tahini, cumin, salt and 1/3 cup water.  Process until very smooth and creamy, at least 2 minutes.  Check the consistency: if the hummus is too thick, add a little more water.  Top with fresh parsley.  Serve with pita chips or fresh vegetables.  Store, covered, in the refrigerator for up to 1 week.

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Published in: on February 4, 2012 at 1:02 pm  Leave a Comment  

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