January 2, 2010


I have to warn you that this hummus is addicting! 

  • 1-15 ounce can of chickpeas
  • 1 cup of roasted red peppers
  • 1/4 cup of tahini (sesame paste)
  • 2 tablespoons of fresh lemon juice
  • 3 cloves of garlic crushed
  • 1 tablespoon of ground cumin
  • salt and pepper to taste

Rinse and drain the chickpeas.  Place drained chickpeas in a blender and add the roasted red peppers, tahini, lemon juice, garlic, and cumin.  Process until smooth. Season to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.  Serve with pita bread wedges.

Click here for a printable version of this recipe from Culinary Collage.

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