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When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

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Roasted Red Pepper Hummus

DVO Recipe Center

Serves: 8



   1 (15-ounce) can garbanzo beans, drained
   1 4-ounce jar roasted red peppers
   3 tablespoons lemon juice
   1 clove garlic, minced
   1 tablespoon tahini
   1/2 teaspoon ground cumin
   1/2 teaspoon cayenne pepper
   1/4 teaspoon salt
   1 tablespoon chopped fresh parsley


In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.

 


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