"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roasted Pepper Hummus Recipe

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This recipe for Roasted Pepper Hummus, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Kadavy Hobcroft
Added: Monday, April 28, 2008


1/2 garlic head
9 1/2 oz. can of chick peas, drained and rinsed
1 red pepper roasted
1 Tbsp fresh lemon juice
1/2 tsp reduced sodium soy sauce
1/2 Tbsp tahini paste
1 Tbsp water, or as needed
1 Tbsp fresh parsley, chopped
1/8 tsp kosher salt or to taste
1/2 tsp paprika for garnish

1. Roast pepper (or you can buy). Cover in vegetable oil and broil/turn until spots of black on each side. Remove from oven and place in bowl sealed with plastic wrap and let steam for 15 - 20 minutes. Clean stem, skin and membranes when cool enough to handle.
2. While peppers steaming, roast garlic head wrapped in foil for 40 minutes (or until soft) in 425 F oven
3. Unwrap and cool slightly. Separate cloves and peel.
4. In food processor, puree all the ingredients adding enough water to make a fairly firm dip.
5. Transfer to small serving bowl, stir in parsley and season with salt. Garnish with paprika.
6. Serve with toasted pita triangles.

Personal Notes:
Personal Notes:
Can be made ahead up to 2 days.




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