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


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