Thursday, September 19, 2013

Roasted Pepper Hummus

1 large garlic clove, peeled (2 if you want more of a kick)
1 15-oz can chickpeas (garbanzo beans), drained
⅓ cup tahini paste
⅓ cup lemon juice, plus extra to taste
1 -2 Tbs olive oil
Salt and pepper to taste
1 roasted pepper, chopped (equal to about ½ cup)
In a blender or food processor, put the garlic, chickpeas (drained), tahini paste, lemon juice, 1 Tbls olive oil and salt and pepper and half of the peppers. Blend until smooth. Check for the taste and add more oil and lemon juice if needed. Now’s the time to adjust the flavor. Transfer the hummus to another bowl, add remaining chopped pepper and blend well. Serve with pita, crackers of any sort, as a spread on sandwiches, etc. Keep covered and refrigerated for up to 7 days. Makes about 2 cups

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