|Roasted Red Pepper Hummus|
We just got back from out trip to Solomon's Island! We had a great time! We ate our share of fresh seafood...some delicious rock fish, fresh oysters, Maryland crab, took a nice hike to the sea shore and through a bald Cyprus swamp. The kids enjoyed collecting sea shells and fossils on the beach. Although we enjoyed dining out, I am really craving some good home cooking! Here's a favorite fresh and healthy hummus appetizer or snack that we like at our house. I added roasted red pepper to the classic hummus for a more colorful and flavorful version. Hummus is a great dip for cut vegetables or as a spread on wraps. It is so healthy and flavorful. Love the red pepper!
15 ounce can or approx. 2 cups canned chickpeas, drained, reserve liquid
7-8 ounce jar roasted red peppers, drained
1/3 cup tahini (sesame paste or ground sesame seeds)
1 clove garlic, minced
6 tablespoons lemon juice
2 tablespoons liquid from chickpeas
dash cayenne pepper
Using a food processor or blender and blend all ingredients together and let stand at room temperature ½ hour before serving or cover and refrigerate until ready to serve.