posted by Southern 06-08-99 3:39 PM
ROASTED RED PEPPER HUMMUS
1 red pepper
32 oz. chickpeas (two 16-oz. cans)
1/3 cup lemon juice
1-1/2 teaspoons minced garlic or garlic powder
1 tablespoon olive oil
Slice red pepper, removing seeds. Coat slices with olive oil, then roast
under broiler until soft.
Drain one can of chickpeas, reserving liquid.
Pour contents of the other can of chickpeas (undrained) into blender or food processor and blend until thick.
Add olive oil, lemon juice, roasted red pepper, and garlic. Blend in
remaining chickpeas, adding liquid as
necessary to maintain consistency.
Serve with tortilla chips or toasted pita bread wedges.
SOURCE: Younger Hipper Martha
RED PEPPER HUMMUS (FAT FREE)
1 can chick peas, drained
2 large bottled red pepper steaks (Sun of Italy brand)
1 small onion, cut into chunks
1 clove garlic, peeled
1/2 cup tomato sauce
1 lemon (juice only)
1 teaspoon Southwestern spice blend (or use cumin)
Pinch cayenne, to taste
Black pepper, to taste
Puree all ingredients in a blender. Serve with raw vegetable "chips". Yields: About 2 cups
SOURCE: Dr. Gabe Mirkin's Fat Free Clinic
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HURRAY FOR HUMMUS (Red pepper variation)
19 oz. can of chickpeas, drained & rinsed (540 mL)
1/4 cup red peppers, chopped and roasted (50 mL)
3 tablespoons each lemon juice and water (50 mL)
1 tablespoon olive oil (15 mL)
1/4 teaspoon salt (1 mL)
2 cloves garlic, minced
Blend chickpeas, red peppers, lemon juice, water, olive oil, and salt until smooth in food processor.
Stir in garlic.
Can be covered and refrigerated for up to 3 days. Makes 2 cups (500 mL).
SOURCE: Canadian Living