Ingredients
-
2
-
2
-
3
-
1
-
3/4
-
1/2
-
-
2
-
3
-
1/4
-
-
-
-
-
Directions
Jalapeno & Roasted Red Pepper Hummus, Another nice hummus recipe that makes use of my garden’s peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association This one is a little lighter on the lemon & tahini – adjust to your taste of course Use a potato masher to crush the garbanzos if you do not have food processor or blender – did it that way myself for years & now I prefer a chunkier hummus to the ultra-smooth, go figure Serve with baked pita bread or pita chips or stuff into tomatoes (big cherries piped with smooth spicy hummus are great heavy hors d’oeuvres) , Lovely! I mashed the beans as I made this at 2am along with some other spreads – I didn’t want to wake people up with my processor going I also thought the chunkier version would be nice to try first It is, it’s amazing Had in a salad & will make pittas with salad & this for my children’s lunchboxes for later today , This is the first hummus I made successfully! Whoo Hoo! Very nice flavor with the red peppers and jalapeno (which I finally got chopped ;)) on top
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Steps
|
1
Done
|
In a Food Processor, Combine the Garbanzos, Tahini Paste, Garlic Cloves, Cumin, Extra Virgin Olive Oil, Lemon Juice and Salt. Blend Until a Smooth Paste Forms. Reserve. |
|
2
Done
|
in a Bowl, Mix the Jalapenos, Roasted Red Peppers and Olive Oil. Add Salt to Taste. |
|
3
Done
|
to Serve, Place the Pepper Mix on Top of the Center of the Hummus. |
