Red Pepper Hummus

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Red Pepper Hummus

Makes 1 3/4 cups—Vegan

 

Thanks to the roasted red peppers, this assertively

flavored hummus takes on a festive salmon color. Make

it as hot as you like by adding harissa (a North

African hot pepper condiment found in specialty food

shops) or cayenne pepper to taste. Serve the hummus

with warm pita triangles or stuffed into whole pitas

with shredded lettuce and chopped tomato.

 

1 3/4 cups cooked chickpeas or 15-oz. can chickpeas,

drained (rinsed if nonorganic; reserve juice if

organic)

1/2 cup diced roasted red bell pepper

3 Tbs. sesame tahini

2 Tbs. fresh lemon juice or to taste

1 large clove garlic, halved

2 tsp. ground coriander

1 tsp. cumin seeds

1 tsp. harissa or 1/8 tsp. cayenne pepper, or to taste

 

1 tsp. salt or to taste

Oil-cured black olives for garnish

In food processor or blender, add all ingredients

except olives and process until smooth. If mixture

seems too thick, blend in 1 to 3 tablespoons of

reserved chickpea liquid or water to create desired

consistency. (It should be fairly thick for a sandwich

filling, thinner for a dip.) Taste and add more lemon

juice, harissa and/or salt if needed. Transfer to bowl

and garnish with olives.

 

PER 1/4-cup serving: 119 CAL; 6 G PROT; 5 G TOTAL FAT

(0 SAT. FAT); 13 G CARB.; 0 MG CHOL; 335 MG SOD.; 5 G

FIBER

 

 

 

 

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