Inner Chef

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Red Pepper Hummus

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Red Pepper Hummus                    Makes: About 2 cups

Teamed with pita bread triangles and a variety of raw veggies, this Middle Eastern dip makes a great snack or hors d’oeuvre for a dinner party. Tahini is available at natural food stores and some supermarkets.



2 large garlic cloves, chopped

1 (15 oz.) can garbanzo beans (chickpeas), drained

⅓ cup tahini (sesame seed paste)

⅓ cup fresh lemon juice

½ cup chopped drained roasted red peppers from jar



  1. With food processor running, drop garlic through feed tube and mince.  Scrape down sides of work bowl.
  2. Add chickpeas, tahini, and lemon juice; process until mixture is smooth.
  3. Add roasted red peppers; process until peppers are finely chopped.
  4. Season with salt and pepper.
  5. Transfer hummus to a small bowl


Can be made 1 day ahead.

Cover and chill. Bring to room temperature before serving.


(From: Bon Appétit magazine)


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