Roasted red pepper gives a vibrant color and flavor to hummus, making it an ideal inclusion on a holiday party buffet, especially when served with green dippers such as celery sticks and blanched green beans and broccoli florets.
Ingredients:
2 garlic cloves, crushed
1 1⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
2 roasted red peppers *
1 tablespoon fresh lime juice
Salt
Ground cayenne
In a food processor, process the garlic until finely minced. Add the chickpeas and red pepper and process until smooth. Add the lime juice and salt and cayenne to taste. Process until well blended. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and serve. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.
*Roasting red peppers: Roast the peppers over an open flame or under the broiler, about 4 inches from the heat, turning until the skins are completely blackened. Put the charred peppers into a paper bag and set aside for 5 minutes to allow the steam to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. The peppers are now ready to use in recipes.
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Quail's Egg and Tomato Salad Recipe
Spicy Noodle Salad Recipe
Baked Artichoke and Crab Spread Recipe
Onion Rings Recipe
Pain au Chocolat Recipe
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