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Friday, March 12, 2010

Roasted Garlic and Bell Pepper Hummus

hummus, houmous, humous, hommos, however you spell it, it's one of the tastiest dips ever made. Hail the glorious chickpea!

Roasted Pepper Hummus
3 cups cooked, sprouted chickpeas.
2 tbs tahini paste
1 roasted bell pepper ( I used an orange one, red or yellow would do)
4 roasted garlic cloves
Water as needed
Salt to taste
Place all in processor with S-blade and process until mixture starts to get smooth.
Add water  to mixture while processing, 2 tbs at a time until you reach the consistency you like.
I used 12 tbs of water, about a cup and a half or so.

Makes about 3 1/2  cups hummus.
Store in a lidded container in the fridge.