Hummus is a traditional Middle Eastern dip. Serve with whole wheat pita bread or fresh vegetables.
1 1⁄2 Cup (24 tbs), cooked or canned, rinsed and drained
Roasted red bell pepper
1⁄2 Cup (8 tbs), packed in water, drained
3 , sliced
1⁄4 Cup (4 tbs), freshly squeezed
3 Clove (15 gm)
Ground black pepper
Bean cooking liquid/Vegetable broth
1⁄4 Cup (4 tbs)
Place the chickpeas, red peppers, green onions, lemon juice, tahini, garlic, cumin, and pepper in a food processor or blender and process until smooth. Add the bean cooking liquid as needed to facilitate processing and achieve a smoother consistency.
Stored in a covered container in the refrigerator, leftover Roasted Red Pepper Hummus will keep for up to 3 days.
Have you ever tried making a variation of hummus? Katherine demonstrated a delicious variation to your otherwise regular hummus. She adds in some roasted bell peppers and scallions. Besides being delicious, hummus has high nutritional value. Watch and learn!