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Roasted Red Pepper Hummus Recipe

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This recipe for Roasted Red Pepper Hummus, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Owens
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 cans chickpeas, rinsed & drained and blanched in boiling water (about 1 minute)
Juice of 2 lemons, plus more as needed
3/4 c. tahini
1/3 c. olive oil
3 garlic cloves
Salt & pepper
1 roasted red pepper
1 T. cumin or paprika (I prefer cumin)
Fresh parsley for garnish

Directions:
Directions:
In a food processor, puree warm chickpeas, lemon juice, garlic and 2/3 cup water or chickpea liquid for 3-4 minutes or until smooth. Add tahini and puree 1 minute, adding 1-2 T. water if necessary. Add roasted red pepper and olive oil and puree 1 more minute. Season with salt and pepper. Taste and adjust seasonings (add more lemon juice, if you like.) Serve, drizzled with a little olive oil and sprinkled with a bit more cumin or paprika and some parsley.

 

 

 

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