Two Days to Sweet Pepper Hummus
December 21st, 2007
Aromatic sweet peppers fill your senses with whimsical summer days no matter the season. I love the versatility of hummus. You can mix it up with what you have on hand, adjust the level of flavors to suit your audience, and it’s healthy in moderation. Click on for the recipe!
This hummus is best served on the second day!
Two Days to Sweet Pepper Hummus
Created by: A. Saucy Chef, Bend, Oregon
2 15 ou cans organic garbanzo beans, drained and rinsed
4 full size roasted sweet peppers, packed in water - include liquid from jar
1 tablespoon garlic, minced (jar or fresh)
2 teaspoons lime juice, or to taste
1 cup Arrowroot Mills Organic Sesame Tahini
1/4 cup olive oil
Salt and freshly ground pepper
Place ingredients, except for olive oil and salt/pepper, into food processor. Drizzle approximately 1/4 cup olive oil as you mix in processor, adding more or reducing as needed to reach desired consistency. Pause to add salt and pepper to taste. Blend throughly. Refrigerate in a sealed container. Best consumed on 2nd day.
Chef notes: Try adding fresh parsley or cilantro.
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