Roasted Sweet Pepper Hummus
October 9, 2008 § 1 Comment
I’ve been doing some hummus experimenting and I think I’ve got a new and improved recipe! It’s a lot creamier than the last recipe; it’s also a bit lower in fat. Introducing hummus version 2.0(!):
2 cups garbanzo beans, pre-cooked
3 tablespoons tahini
2-3 cloves of garlic
juice of 1/2 lemon
1 tablespoon olive oil
3/4 cup sweet peppers, chopped
1. Preheat the oven to broil. Cut sweet bell peppers into large pieces. Drizzle peppers with olive oil and roast for 7-10 minutes; keep a close eye as they’ll burn easily. Roast until the outside skin wrinkles.
2. Meanwhile, in a Cuisinart or blender, blend garbanzo beans, tahini, lemon juice, garlic cloves, olive oil and add salt to taste.
3. Remove rosted peppers from oven and cool for a few minutes. Add to Cuisinart and blend to the consistency you desire. Eat warm or cold, with pita chips or shmear on sandwiches.
Diet Notes: Gluten-free, nut-free, vegan