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Wednesday, August 25, 2010

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
Makes About 6 Servings (multiplied by 5 for the party)

12 oz organic sodium free garbanzo beans, drained and rinsed
1 organic red bell pepper, roasted, peeled and seeded
1 Tbsp chopped red onion

1 clove of garlic, minced

1 Tbsp tahini

Juice of 1 lemon

2 Tbsp olive oil
1/4 tsp cayenne pepper (to taste)
1/2 tsp ground cumin

1/2 tsp sea salt (to taste)

Combine all ingredients in a blender or food processor and blend until smooth.  You may have to stop to scrape down the ingredients a few times.  Serve immediately with fresh veggies or on a salad.  Store the rest covered, in the refrigerator for a few days.



I substituted pumpkin seeds for sunflower, when I realized I had run out. Tasty. Thank you

Healing Cuisine by Elise

Great, Suzanne! You made it your own, love that!

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