Red Pepper Hummus

My Recipes – Southern Living April 2005

Makes 3 1/4 cups

You can easily double this recipe. Stir the tahini thoroughly before measuring it.

INGREDIENTS:

2- 15 ounce cans chickpeas, rinsed and drained

3 garlic cloves

1/2 cup jarred roasted red bell peppers, drained

1/2 cup tahini

1/4 cup water

1 1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

1/3 to 1/2 cup fresh lime juice

Garnish: fresh flat leaf parsley sprigs

INSTRUCTIONS:

Process ingredients, using 1/3 cup of the lime juice, in a food processor or blender until smooth, stopping to scrape down the sides.

Add additional lime juice if necessary, until desired consistency is reached. Cover and chill until ready to serve. Garnish with parsley sprigs if desired.