Thursday, June 12, 2008

Red Pepper Hummus

As I briefly mentioned in the previous post, I also made a fabulous Pepper Hummus last weekend. The recipe was from Real Food (Summer 2007), a quarterly magazine produced by Lund and Byerly’s, a Minnesota-based specialty gourmet grocery chain. The hummus was very tasty, especially coupled with fresh-baked pita chips. I loved the addition of cumin for a very distinct flavor.

Red Pepper Hummus
Serves 8 (makes 1 ½ cups)

Cannellini or white beans may be substituted for chick peas in this recipe.

1 (15 oz.) can chick peas, rinsed and drained
1/3 cup roasted red peppers from a jar, drained
¼ cup tahini
1 to 2 tbsp. lemon juice
½ tsp. ground cumin
¼ tsp. kosher salt
¼ tsp. cayenne papper
2 cloves garlic
2 tbsp. minced fresh parsley

Add all ingredients except parsley to the bowl of a food processor and process until smooth. Stir in parsley. Serve with pita chips.

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