Friday, August 12, 2011


I had this at a friends the other day and never knew you could even make hummus. It was awesome! I was embarrassed because of how much I ate. She sent me the recipe and I saw it was from Southern Living. Of course. Almost everything i've tried from Southern Living is the finest! Definitely a keeper

Oh and i'm pretty sure she doubled the recipe. Then she split it in half before adding the red peppers so that half of it was plain and half of it was Red Pepper Hummus. 

Red Pepper Hummus
Prep: 10 min. You can easily double this recipe. Stir the tahini thoroughly before measuring it.
Yield:  Makes 3 1/4 cups
2 (15-ounce) cans chickpeas, rinsed and drained
3 garlic cloves
1/2 cup jarred roasted red bell peppers, drained
1/2 cup tahini
1/4 cup water
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/3 to 1/2 cup fresh lime juice
Garnish: fresh flat-leaf parsley sprigs
Process first 9 ingredients and 1/3 cup lime juice in a food processor or blender until smooth, stopping to scrape down sides; add additional lime juice, if necessary, until desired consistency. Cover and chill until ready to serve. Garnish, if desired.
Southern Living, APRIL 2005

1 comment:

Anonymous said...

but many crеԁitοгs juѕt
always reneω the garnіѕhment bеfore ԁebt is paіd.
There isn't provision in New Hampshire law concerning record retention of wage and hour records therefor it can be probably wise to follow FLSA guidelines. This LHWCA wage analysis is simplistic to experience clarity.

Here is my blog ... Homepage