Roasted Red Pepper Hummus


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Serves 12 | Prep Time 30 min | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 large sweet red peppers
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1-1/4 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
Additional garbanzo beans or chickpeas, optional


Directions

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.


Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended. Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired.


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