Recipe
April 13, 2011
Red Bell Pepper Hummus Recipe
Step 1: To roast red bell pepper (if not using canned version), cut pepper in half and remove ribs and seeds. Lay out on baking sheet and roast at 400°F for 15 minutes, then turn and roast another 10 minutes or just until browned on all sides. Place bell peppers in bowl covered and let sit for 10 minutes. Peel off skin before use.
Step 2: In the bowl of a small food processor, add the chickpeas, bell peppers, tahini, lemon juice, oil, water, garlic and chili paste. Purée until smooth. Garnish with parsley.
Directions
Yield:
Step 1: To roast red bell pepper (if not using canned version), cut pepper in half and remove ribs and seeds. Lay out on baking sheet and roast at 400°F for 15 minutes, then turn and roast another 10 minutes or just until browned on all sides. Place bell peppers in bowl covered and let sit for 10 minutes. Peel off skin before use.
Step 2: In the bowl of a small food processor, add the chickpeas, bell peppers, tahini, lemon juice, oil, water, garlic and chili paste. Purée until smooth. Garnish with parsley.
Mark Shapiro