Roasted Red Pepper Hummus

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Roasted Red Pepper Hummus

 

 

Makes about 2-1/2 cups

 

1 roasted Sweet Red Pepper, peeled, seeded and chopped

1 roasted Hot Banana Pepper, peeled, seeded and chopped

1 can (19 oz/540 mL) chick-peas, drained

and rinsed

1/4 cup (50 mL) tahini or peanut butter

1/4 cup (50 mL) lemon juice

2 tbsp (25 mL) olive oil

2 tbsp (25 mL) water

1 clove Garlic, minced

1 tsp (5 mL) ground cumin

 

 

In food processor, combine roasted red and banana peppers, chick-

peas, tahini, lemon juice, oil, water, garlic and cumin; process with

short pulses, scraping down sides occasionally, until smooth.

 

Transfer to bowl; chill for at least 30 minutes to blend flavours or

for up to 1 week.