Roasted Red Pepper Hummus
Ingredients
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2 large sweet red pepper
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2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
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1/3 cup lemon juice
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3 tablespoons tahini
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1 tablespoon olive oil
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2 garlic cloves, peeled
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1-1/4 teaspoons salt
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1 teaspoon curry powder
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon pepper
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Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
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Additional garbanzo beans or chickpeas, optional
Directions
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Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
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Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
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Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.