Saturday, April 30, 2011

Roasted Red Pepper Hummus

1 can garbanzo beans
1/3 cup tahini
1/2 cup roasted red pepper
2 cloves garlic
3 Tb lemon juice
1/4 tsp basil
  • Blend beans, garlic, tahini, and lemon juice.
  • Add bell pepper and basil and blend until pepper is finely chopped. Season with salt and pepper. Transfer to a bowl and chill overnight. Serve as a dip for pretzels, bagel chips or vegetables.

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