Roasted Red Pepper Hummus

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 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.