Monday, May 9, 2011

Meatless Monday: Spiced Sweet Red Pepper Hummus

What better snack to have this Spring than some yummy and healthy Spiced Sweet Red Pepper Hummus?  Pair it with veggie sticks, whole wheat pita bread, or pita chips for a satisfying and healthy appetizer or side dish.

1 15 oz. can garbanzo beans (drained)
1 4 oz. jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic (minced)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon fresh parsley (chopped)

In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne pepper and salt.  Process using long pulses until mixture is fairly smooth, and slightly fluffy.  Transfer to serving bowl and refrigerate for at least 1 hour.  The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.  Sprinkle the chopped parsley over hummus before serving.

[Recipe and Image via]

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