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!
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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 coriander
dash cumin
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.
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