Spiced Sweet Roasted Red Pepper Hummus

We like spicy and sweet and this hummus is both, easy too. Everything is popped into the food processor and pulsed into deliciousness. Cumin and cayenne add a bit of kick and pair nicely with the sweet, sweet roasted peppers.

INGREDIENTS:
1 (15 ounce) can garbanzo
beans, drained
1 (4 ounce) jar roasted red
peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh
parsley

DIRECTIONS:
In a food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Sprinkle the hummus with the chopped parsley before serving

Category: Appetizers
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