Chef Keith Snow creates a delicious vegan hummus with roasted red peppers.
30 Ounce, canned, rinsed (2 cans 15 Ounce each)
Sesame tahini paste/Peanut butter
Extra virgin olive oil
3⁄4 Cup (12 tbs)
Roasted red pepper
1 Cup (16 tbs)
1 Clove (5 gm), minced
1⁄4 Teaspoon, freshly cracked
1) In a food processor bowl, add the garbanzo beans, roasted red pepper, garlic, cumin, cayenne pepper, tahini, olive oil, kosher salt and black pepper.
2) Squeeze in the fresh lemon juice and process until the hummus is smooth.
3) Taste and adjust the seasoning with salt and pepper to taste.
4) Use the hummus to make wraps, as a spread or a dip for pita bread or as desired.